Ingredients
3/4 cup dry jasmine rice
1 1/2 cups water
pinch of salt
1/2 cup sugar
1/4 cup low-sodium chicken broth
2 Tbsp. fish sauce
2 boneless, skinless chicken breat halves (5 oz. each)
2 Tbsp. vegetable oil, divided
2 Tbsp. minced fresh ginger
1 Tbsp. minced shallots
1 Tbsp. minced garlic
1/4 cup bias-sliced scallions
2 Tbsp. torn fresh mint leaves
2 Tbsp. torn fresh cilantro leaves
2 Tbsp. torn fresh basil leaves
Preparation
Prepare rices as directed on pakcage, using 1 1/2 cups water and a pinch of salt; keep rice warm off heat.
Melt sugar in a small skillet over medium high heat until sugar turns the color of iced tea, 5-7 minutes. Combine broth and fish sauce. Carefully add broth mixture to caramel; whisk until smooth. Remove from heat; set sauce aside.
Sear chicken in 1 Tbsp oil in a nonstick skillet over medium-high heat, 3-4 minutes per side. Transfer to a plate; wipe out skillet.
Saute ginger, shallots, and garlic in Tbsp. oil in the skillet over medium heat about 1 minute.
Add chicken and caramel; turn chicken to coat. Simmer until caramel thickens and chicken cooks through, 3-5 minutes.
Combine scallions, mint, cilantro, and basil. Serve chicken over rice. Drizzle chicken with sauce and sprinkle scallion-herb mixture on top.
