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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 clove garlic, minced |
1/2 tablespoon oil |
1/8 teaspoon turmeric |
1 cup jasmine rice, rinsed |
1 cup chicken broth |
salt |
ground pepper |
3 cups chicken, cooked, shredded |
1/2 (small) white onion, thinly sliced |
1/2 cup torn thai basil |
1/2 cup cilantro leaves |
lemon wedges |
1/4 cup soy sauce |
1 tablespoon sriracha chile sauce |
Directions:
1. In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice, season with salt and pepper and cover.
2. In a bowl, toss the chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon juice and transfer to plates. In a small bowl, combine the soy sauce and Sriracha. Serve the chicken with the rice, dipping sauce and lemon wedges.
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