How to Make Khao Man Gai Thai Chicken and Rice (Healthy Version) - A Step-by-Step Guide

Khao Man Gai is a classic Thai street food dish that consists of poached chicken and seasoned rice, served with a delicious dipping sauce. It is a simple yet flavorful dish that is loved by many, and for good reason. The tender, juicy chicken paired with the fragrant, garlicky rice and tangy, spicy sauce is a winning combination.

While the traditional version of Khao Man Gai may not be the healthiest meal option due to the use of skin-on chicken and a generous amount of oil in the coo...

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Ingredients

  • 5 skinless, boneless chicken breasts
  • 3 cups uncooked jasmine rice
  • 3 tablespoons vegetable oil
  • ½ cup sliced ginger
  • 2 tablespoons crushed garlic
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • ½ cup water, or as needed
  • 5 pandan leaves
  • 3 cups chicken stock
  • 1 cup chopped ginger
  • ½ cup coarsely chopped garlic
  • 15 Thai bird chile peppers
  • 6 tablespoons white sugar
  • ¼ cup dark soy sauce
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ¼ cup distilled white vinegar
  • ¼ cup salted soybean paste
  • 10 sprigs fresh cilantro
  • 1 tablespoon chicken bouillon granules (Optional)
  • 1 teaspoon salt

Information

  • Prep Time: 35 mins
  • Cook Time: 41 mins
  • Total Time: 1 hr 16 mins
  • Servings: 5
  • Yield: 5 servings

  • Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
  • Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
  • Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
  • Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle.
  • Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce.
  • Pour sauce into a pot over medium heat. Simmer for 5 minutes.
  • Slice chicken and serve over rice, with sauce alongside.
  • Nutrition

    807 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 59mg
    • Sodium: 3154mg
    • Total Carbohydrate: 138g
    • Dietary Fiber: 5g
    • Total Sugars: 26g
    • Protein: 38g
    • Vitamin C: 340mg
    • Calcium: 99mg
    • Iron: 5mg
    • Potassium: 937mg