Dairy-Free Singapore Chicken Rice

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 cups Long grain rice
• 4 cups Chicken broth (low sodium)
• 3 inches Ginger
• 4 cloves Garlic
• 1 medium Cucumber
• 2 tbsp Soy sauce (low sodium)
• 1 tsp Sesame oil
• 2 small Red chilies
• 2 tbsp Lime juice
• 1 tsp Sugar
• 1 tbsp Vegetable oil

Instructions

1. 1In a bowl, combine the 1.5 lbs boneless, skinless chicken thighs with 1 smashed clove of garlic. Let this mixture sit for 15 minutes.
2. 2Place the chicken thighs in a steamer basket over a pot of simmering water. Steam for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the steamer and let it rest for 5 minutes before slicing.
3. 3While the chicken is steaming, rinse the 2 cups of long grain rice under cold water until the water runs clear. Drain the rice well.
4. 4In a large pot, combine the drained rice, 4 cups of chicken broth, 3 inches of ginger cut into slices, and 1 crushed clove of garlic. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. Let the rice stand, covered, for 5 minutes off the heat.
5. 5While the rice cooks, prepare the chili sauce. In a blender, combine the 2 small red chilies (stems removed), 2 cloves of garlic, 2 tbsp lime juice, 1 tsp sugar, and 2 tbsp of water. Blend until smooth.
6. 6Thinly slice the 1 medium cucumber.
7. 7Serve the sliced chicken over the cooked rice. Arrange the cucumber slices alongside the chicken and rice. Drizzle the chicken with 2 tbsp soy sauce and 1 tsp sesame oil. Serve with the chili sauce on the side.

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