Servings
2
Ingredients
- 1 cup uncooked Koda Farms Rice
- 1 lb. or 2 pieces chicken thighs or breasts
-
2 tablespoons Woon Stir Fry Sauce
- 2 tablespoons Lemongrass Paste
- 1 teaspoon sesame oil
-
1/4 cup crushed Woon Peanuts & Seamoss
- 1 teaspoon Fly By Jing Chili Crisp
- Chopped scallions for garnish (optional)
Directions
Cook Rice:
I like to do 1 cup rice to 1.5 cups water in a rice cooker
Alternative is to heat it on a stovetop in a pot, bring it to a simmer and cook on med-low until all the water is evaporated, fluff and remove from heat
Marinade:
Combine Woon Stir Fry Sauce, Lemongrass Paste, and Sesame Oil
Rub into chicken thighs until covered
Marinate for at least 30 minutes and up to one day in the fridge overnight
Cook Chicken:
Bake:I like to bake at 400 degrees for 8-10 minutes per side, flipping chicken halfway (or until internal temperature is 165 degrees)
Pan Fry:Alternatively, you can cook them on a cast iron for about 12-15 minutes on each side (or until internal temperature is 165 degrees) on a medium-high heat
Cut chicken into small pieces or strips
Plate:
Scoop desired amount of rice onto a plate or bowl
Place cut chicken over rice
Drizzle with Fly By Jing Chili Crisp
Garnish with crushed Peanuts & Seamoss
Add optional chopped scallion garnish
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