Burmese Chicken and Rice Bowl

Ingredients

• 1.5 lbs Chicken Thighs
• 4 cups Cooked Rice
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Flakes
• 2 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Vegetable Oil
• 0.25 cup Cilantro
• 4 wedges Lime Wedges

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch bite-sized pieces.
2. 2Heat the 2 tbsp Vegetable Oil in a 12-inch skillet over medium-high heat (400°F / 200°C).
3. 3Add the 1 medium Onion, chopped, to the hot skillet and cook, stirring occasionally, until softened, about 5 minutes.
4. 4Add the 4 cloves Garlic, minced, and the 1 tbsp Ginger, grated, to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the cut 1.5 lbs Chicken Thighs, 1 tsp Turmeric Powder, and 0.5 tsp Chili Flakes to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C), about 8-10 minutes.
6. 6Stir in the 2 tbsp Fish Sauce and 2 tbsp Soy Sauce. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.
7. 7Divide the 4 cups Cooked Rice among four bowls. Spoon the chicken mixture over the rice in each bowl.
8. 8Garnish each bowl with the 0.25 cup Cilantro, chopped, and serve immediately with a 4 Lime Wedges on the side.

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