Thai Chicken Rice with Gravy

Ingredients

• ¾ lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup jasmine rice, uncooked
• 1.5 cups water
• 2 tablespoons vegetable oil
• 4 cloves garlic cloves, peeled and minced
• 1 tablespoon fresh ginger, peeled and minced
• 1.5 cups low-sodium chicken broth
• 1.5 tablespoons fish sauce
• 1 tablespoon soy sauce
• ½ teaspoon palm sugar or light brown sugar
• 1.5 tablespoons cornstarch
• 3 tablespoons cold water for slurry
• ¼ teaspoon white pepper, freshly ground
• ¼ cup fresh cilantro leaves, for garnish
• 2 stalks scallions, thinly sliced on the bias

Instructions

1. 1

   Start your rice: Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer, rubbing gently with your fingers for about 30 seconds until the water runs mostly clear — this removes excess starch so the grains stay separate. Transfer to a small pot and add 1.5 cups cold water. Bring to a boil over medium-high heat, then immediately reduce to low heat, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit covered for 5 minutes while you prepare the gravy.

2. 2

   Cut 0.75 lb boneless skinless chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches — thighs are forgiving and stay tender, unlike breast meat. Season lightly with salt and white pepper.

3. 3

   Prepare your aromatics: Peel and finely mince 4 garlic cloves and peel and mince 1 tablespoon fresh ginger on a microplane. Have these ready in separate small bowls.

4. 4

   Make your cornstarch slurry: Whisk together 1.5 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until completely smooth with no lumps — this is what will thicken the gravy to a silky consistency.

5. 5

   Heat 2 tablespoons vegetable oil in a 10-inch skillet over medium-high heat. Let it warm for 1 minute until shimmering — you should see it move fluidly across the pan.

6. 6

   Add the seasoned chicken pieces to the hot oil in a single layer. Sear undisturbed for 2-3 minutes until the bottoms turn golden-brown. This develops flavor through the Maillard reaction. Stir and continue cooking for another 2-3 minutes until the chicken is mostly cooked through but still pale in the center — it will finish cooking in the gravy, so don't overcook it here.

7. 7

   Push the chicken to the edges of the skillet and add the minced garlic and ginger to the center. Sauté for 30-45 seconds, stirring constantly — you'll smell the fragrant, sweet aroma when they're ready. Don't let them brown or they'll taste bitter.

8. 8

   Pour in 1.5 cups low-sodium chicken broth, 1.5 tablespoons fish sauce, 1 tablespoon soy sauce, and 0.5 teaspoon palm sugar. Stir well to combine and scrape up any golden bits stuck to the bottom of the pan with a wooden spoon — these bits add deep, savory flavor. Bring to a simmer over medium heat.

9. 9

   Simmer uncovered for 4-5 minutes until the chicken is cooked through — it should feel firm to the touch and have no pink inside when you cut into the thickest piece. Taste a small piece to ensure it's tender.

10. 10

    Slowly pour the cornstarch slurry into the simmering broth while whisking constantly. The gravy will thicken noticeably in about 1-2 minutes and turn glossy — stop stirring when it reaches the consistency of heavy cream. Add 0.25 teaspoon freshly ground white pepper and taste for balance. You should taste salty and savory with a subtle sweetness — adjust fish sauce or soy sauce if needed.

11. 11

    Divide the steamed jasmine rice between two shallow bowls, mounding it slightly in the center to create a well that will hold the gravy.

12. 12

    Spoon the chicken and silky gravy over the rice. Distribute the chicken pieces evenly so each bowl has plenty of meat and sauce — the gravy should flow around the rice mound like a moat.

13. 13

    Scatter 0.25 cup fresh cilantro leaves and 2 thinly sliced scallions (bias cuts look more refined) over the top. Serve immediately while steaming hot — the contrast of cool herbs against the hot, savory rice and chicken is part of the dish's appeal.

Tools you’ll need

• fine-mesh strainer
• small pot with tight-fitting lid
• 10-inch skillet
• wooden spoon
• small mixing bowls
• whisk
• measuring cups and spoons
• chef's knife
• microplane
• shallow serving bowls

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