Gai Yang with Sticky Rice
Thai grilled chicken glazed with a punchy garlic-lime-fish sauce paste, seared in a hot skillet and finished under the broiler. Sticky rice and cucumber slaw on the side.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 48g
Ingredients
- 1 lb chicken breasts or thighs, boneless
- 4 cloves garlic cloves, minced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 medium cucumber, thinly sliced
- ¼ cup cilantro or Thai basil, chopped
- 1 cup cooked sticky rice or jasmine rice
Instructions
- 1
Mix minced garlic, fish sauce, lime juice, and honey in a small bowl until combined.
- 2
Pat chicken dry. Rub the paste all over both sides, coating evenly.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear chicken 4 minutes per side without moving until golden and cooked through (165°F internal).
- 5
Toss cucumber slices with a pinch of salt. Arrange rice, chicken, and cucumber on a plate.
- 6
Scatter cilantro over top and serve immediately.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- meat thermometer
- cutting board
- knife
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