Thai · Dinner
Thai Grilled Chicken Rice Bowl with Spicy Dip
Grilled chicken thigh marinated in fish sauce, garlic, cilantro and white pepper, sliced over jasmine rice with cucumber and lettuce, served alongside a spicy-sour dipping sauce built from lime juice, fish sauce, garlic and Thai chilies. Finished with a scatter of cilantro.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
486Calories
42.3gProtein
18.1gFat
38.6gCarbs
13.2gSugar
2.9gFiber
1780mgSodium
195mgChol
4.9gSat Fat
790mgPotassium
75mgCalcium
3.1mgIron
0.7mcgVitamin B12
22mgVitamin C
Goes well with
Singha Beer
local
Thai Iced Tea
international
gluten-free
protein-rich
egg-free
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Combine chicken thigh, fish sauce, minced garlic, chopped cilantro, white pepper and brown sugar in a bowl, coating every surface.
2
Marinate
Cover and refrigerate 30 minutes until salt and sugar penetrate the meat.
3
Grill
Heat grill pan to medium-high and cook chicken 6 to 7 minutes per side until charred and centre reaches 165°F with clear juices.
4
Rest
Let chicken sit 5 minutes on a board so juices settle before slicing.
5
Assemble
Whisk lime juice, fish sauce, sliced chili and white sugar until sugar dissolves and sauce tastes sharp and balanced.
6
Build
Spoon rice into a bowl, arrange sliced cucumber and shredded lettuce alongside, fan sliced chicken over rice.
7
Plate
Drizzle dipping sauce over chicken, scatter cilantro on top, serve remaining sauce in a small dish for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp brown sugar
- 1 cup190g cooked jasmine rice
- 11 cucumber
- a small handful of lettuce
- 2 tbsp2 tbsp lime juice
- 22 small fresh chili
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable oil
