20 to 25 minutes
1 1/2 pounds boneless, skinless chicken breasts, cut in 2-inch strips
1 1/2 cup low sodium chicken broth
3/4 cup coconut milk
5 oz. grated fresh ginger, divided
1 cup uncooked soft jasmine rice
2 cloves garlic, minced
3 tablespoon fish sauce
2 teaspoon sugar
1 teaspoon soy sauce
1 cup warm water
1/4 cup vegetable oil
1 1/2 cup yellow onion vertical strips
1/2 teaspoon white pepper
In saucepan, place broth, coconut milk and 1 teaspoon ginger.
Add jasmine rice and bring to a boil over high temperature.
Stir, reduce heat to low, cover and cook 20 minutes.
Turn off heat and let sit 10 minutes without removing cover.
While rice is cooking, in small bowl mix remaining ginger and minced garlic.
In another bowl, mix together fish sauce, sugar and soy sauce; stir until sugar is dissolved; add warm water and set aside.
In large heavy fry pan or wok, heat oil over medium high temperature.
Add onion and stir-fry until onion begins to change color and is slightly crisp, about 3 minutes.
Remove with slotted spoon; keep warm.
To pan, add ginger-garlic mixture and cook until light brown, about 2 minutes.
Add chicken and stir-fry until pink is gone, about 5 minutes.
Add fish sauce mixture and pepper; cook 3 minutes more.
Serve over rice and top with onion
No Nutritional Information Available