Ingredients
Equipment
Instructions
- Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Add the rinsed rice to the skillet and stir constantly for 1 minute to toast.
- Pour in chicken broth and coconut milk, scraping the bottom of the pan. Stir in soy sauce and bring to a simmer.
- Return the chicken to the skillet. Cover, reduce heat to low, and cook for 18-20 minutes until liquid is absorbed.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then stir in lime juice and fresh cilantro before serving.
Notes
Rinse Your Rice: Don't skip rinsing the rice! It's the key to making it light and fluffy, not gummy.
Full-Fat Coconut Milk is Best: For the creamiest sauce, use full-fat, canned coconut milk. The kind in a carton will not provide the same richness.
Full-Fat Coconut Milk is Best: For the creamiest sauce, use full-fat, canned coconut milk. The kind in a carton will not provide the same richness.
