breakfast

Khao Niao with Grilled Lemongrass Chicken and Jaew Bong

Name: Khao Niao with Grilled Lemongrass Chicken and Jaew Bong
Ingredients: 110 g Chicken breast, skin-on, raw; 160 g Rice, white, long-grain, cooked; 130 g Broccoli, raw, finely chopped; 8 g Almonds, raw, crushed; 3.5 g Palm sugar (for glaze/dipping); 1 unit Fish sauce, lime juice, and chili (aromatics)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chicken breast, skin-on, raw110 g

Rice, white, long-grain, cooked160 g

Broccoli, raw, finely chopped130 g

Almonds, raw, crushed8 g

Palm sugar (for glaze/dipping)3.5 g

Fish sauce, lime juice, and chili (aromatics)1 unit

Instructions

Marinate the chicken breast in a mixture of pounded lemongrass, garlic, fish sauce, and a splash of lime juice for 15 minutes.

Heat a heavy-bottomed grill pan over medium-high heat. Place the chicken skin-side down. Sear for 5-6 minutes until the skin is deeply golden and crackles when tapped. Flip and cook for another 4-5 minutes until just cooked through. Remove and let rest for 3 minutes.

While the chicken rests, steam the broccoli until vibrant green and tender-crisp.

In a small bowl, whisk the palm sugar, a dash of fish sauce, lime juice, and a pinch of dried chili to create a quick 'jaew-inspired' glaze.

Slice the chicken into thin, bite-sized strips.

To serve, portion the warm white rice into a small bowl. Top with the sliced chicken, steamed broccoli, and a sprinkle of crushed almonds for texture. Drizzle the palm sugar glaze over the chicken and finish with a squeeze of fresh lime.