Thai-Style Roasted Chicken and Rice
A flavorful and aromatic dish that combines the best of Thai and Western cuisine. The roasted chicken is served with a side of savory rice and steamed vegetables.
Ingredients
- ●1 lb chicken breastboneless and skinless
- ●2 tbsp light soy sauceuse gluten-free if needed
- ●1 cup roasted ricepreferably jasmine or basmati
- ●2 stalks dried lemongrassor 1 tsp ground lemongrass
- ●2 thai chili peppersor 1 tsp chili flakes
- ●1 tsp white sugaroptional
- ●1 cup cornfresh or frozen
- ●2 tbsp kanom jeen sauceor make your own (see notes)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the chicken breast and pat it dry with paper towels.
- 3
In a small bowl, whisk together the light soy sauce, roasted rice, dried lemongrass, thai chili peppers, and white sugar (if using).
- 4
Place the chicken breast in a shallow baking dish and brush the soy sauce mixture evenly over both sides of the chicken.
- 5
Roast the chicken in the preheated oven for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 6
While the chicken is cooking, heat the kanom jeen sauce in a small saucepan over medium heat.
- 7
Add the corn to the saucepan and cook for 2-3 minutes, or until it is tender.
- 8
Serve the roasted chicken with the steamed corn and a side of steamed vegetables.
- 9
Garnish with fresh herbs, such as cilantro or basil, if desired.