When it comes to grains, I’m a much bigger fan of different strains of rice than quinoa or barley. I just learned about Thailand’s recent Jasberry Rice which is organic, gluten-free, and has 3 X the amount of antioxidants of blueberries making it one of the most healthy rice varieties in the world. It’s purple and has a thicker, heartier taste than white rice similar to brown rice. See below for an easy weeknight recipe for Ginger Chicken and Rice!
Serving Size 3
3 Chicken Breasts
3 Tablespoons Red Boat Fish Sauce
2 Tablespoons Soy Vey, Teriyaki or Soy Sauce
2 Tablespoons Ginger
1 Tablespoon Coconut Sugar
2 teaspoons Sesame Oil
1 Cup Rice
2.5 Cups Water
1 Tablespoon Fish Sauce
1/4 Cup Coconut Milk
- Wash chicken breasts and poke holes with a knife on all sides to allow for marinade to seep in.
- Prepare marinade morning of and add fish sauce, your choice of soy sauce, coconut sugar, ginger, sesame oil, full lime juice, and a handful of salt in a bowl. Keep refrigerated until ready to bake.
- Preheat oven to broil on 525 degrees.
- Place chicken breasts on a baking sheet with foil and pour leftover marinade on all sides over teh meat. Then, cook on both sides depending on how thick your breasts are. I cooked ours which are from Trader Joe’s for about 10 minutes on each side, so make sure to keep a lookout on your own.
- Rinse off of rice to remove some of the purple coloring. Then add to a pot with the 2.5 cups water on medium heat. Add in fish sauce and coconut milk and let it cook for about 30-35 minutes. There will be some leftover water but it’s not a problem as long as the rice is cooked.
Once both the chicken and rice are completely cooked, cut chicken breasts into long pieces and plate with the rice. Top the chicken with black sesame seeds and the rice with scallions.