Asian Chicken and Rice Stew
Serves: 6-8 servings
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 teaspoon salt
  • ½ cup minced shallots
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • fresh ground pepper
  • 1 cup uncooked jasmine rice or ½ head cauliflower stem removed and chopped into florets
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon minced garlic
  • 8 cups chicken stock
  • 4 cups chopped bok choy leaves
  • 2 cups fresh or frozen(thawed) green peas
  • 4 scallions, white and light green parts, chopped
  • ½ cup chopped cilantro (plus more for garnish)
  • ¼ cup chopped fresh mint
  • juice from one-half of a lime (reserve the other half for garnish)
  1. Cut chicken into bite-sized pieces and place in a medium bowl. Add shallots, fish sauce, sugar, and pepper and stir to combine. Let sit at room temperature for 30 minutes.
  2. Meanwhile, place rice or cauliflower in a mini food processor and process until rice is broken into small pieces, about 2 minutes. Set aside.
  3. Heat oil in a large dutch oven over medium heat. Add the ginger and garlic and cook, stirring often, until fragrant, about 2 minutes. Add the chicken and marinade and cook, stirring often, until chicken is no longer pink, about 5-6 minutes.
  4. Add rice or cauliflower rice and stir to coat. Gradually add stock and bring to a boil, cover and cook for 6-7 minutes.
  5. Remove cover and reduce heat to a simmer and cook until rice is tender and liquid is thickened about 20 minutes.
  6. Stir in bok choy, peas, and scallions and cook another 2 minutes.
  7. Remove from heat and stir in cilantro, mint and lime juice. Season with salt and pepper.
  8. Ladle into large bowls and garnish with lemon wedges and cilantro
Recipe by Three Hungry Boys at