Burmese Chicken and Rice Bowl
A flavorful and comforting Burmese-inspired chicken and rice bowl with turmeric, ginger, and a hint of chili. Quick, easy, and satisfying for a weekday lunch.
Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken Thighs into 2.54 cm bite-sized pieces.
- 2Heat the 2 tbsp Vegetable Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
- 3Add the 1 medium Onion, chopped, to the hot skillet and cook, stirring occasionally, until softened, about 5 minutes.
- 4Add the 4 cloves Garlic, minced, and the 1 tbsp Ginger, grated, to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
- 5Add the cut about 680 g 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 74°C, about 8-10 minutes.
- 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.
- 7Divide the 4 cups Cooked Rice among four bowls. Spoon the chicken mixture over the rice in each bowl.
- 8Garnish each bowl with the 0.25 cup Cilantro, chopped, and serve immediately with a 4 Lime Wedges on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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