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Thai-Style Chicken with Fresh Herbs

Servings: 2
Author: Jess Smith via Inquiring Chef


for the sauce:

  • 1 Tablespoon soy sauce
  • juice squeezed from 1 small lime (about 1 Tablespoon of juice)
  • ½ teaspoon fish sauce
  • ½ teaspoon siracha (more or less, to taste)
  • pinch of sugar (scant ⅛ teaspoon)

for the chicken:

  • ¼ cup all-purpose flour
  • 1 Tablespoon roasted rice powder
  • 2 boneless skinless chicken breasts (about 14 oz/400 grams total),
  • chopped into bite-sized pieces
  • 2 Tablespoons vegetable oil
  • 3 green onions, finely sliced (about ¼ cup)
  • 1 large bunch cilantro, roughly chopped (about ⅓ cup)

for serving (optional):

  • 2 fried eggs
  • 1 cup cooked white rice


  • Prepare the sauce by whisking together the soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.
  • Place a wok or large skillet over medium-high heat. While the skillet heats up, combine the flour and roasted rice powder in a large bowl. Add the chicken and toss to coat the pieces evenly.
  • Pour the vegetable oil into the wok. (The oil should shimmer when it hits the pan – if it doesn’t, turn the heat up a bit.) Working quickly, add the chicken to the hot wok (be careful as the oil may splatter a bit). Stir the chicken to break apart the pieces and to allow it to cook evenly. When the chicken is golden brown and cooked through, remove the pan from the heat. Add green onions and cilantro, tossing gently to combine. Drizzle with the reserved sauce, tossing again to coat the dish.
  • Serve immediately, with a fried egg and steamed rice.


Note: Roasted rice powder is available at many Asian markets in a small jar or packet. It can also be easily made by gently toasting plain rice (for this recipe you will need to toast about 2 Tablespoons of rice) in a dry skillet over low-medium heat until the rice becomes fragrant and lightly golden, 7-8 minutes. After the rice cools, grind it into a powder using a clean coffee grinder or a mortar and pestle.