Breakfast · Thai · 10 min
Khao Niao with Grilled Lemongrass Chicken and Jaew Bong
- Calories
- 500
- Protein
- 31g
- Carbs
- 56g
- Fat
- 16g
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)
Method
- 01Marinate the chicken breast in a mixture of pounded lemongrass, garlic, fish sauce, and a splash of lime juice for 15 minutes.
- 02Heat 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.
- 03While the chicken rests, steam the broccoli until vibrant green and tender-crisp.
- 04In 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.
- 05Slice the chicken into thin, bite-sized strips.
- 06To 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.
Cook it with the whole plan around it
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