Ingredients
- 3 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (1 inch) piece ginger, peeled and minced
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 cups white rice
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons fish sauce
- Thinly sliced scallions for garnish
- Hard-boiled eggs, halved, for garnish
Directions
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Heat oil in a large pot over medium heat. Add onion, garlic and ginger. Cook, stirring, until starting to soften, about 3 minutes. Add chicken and cook, stirring, until opaque on all sides, about 4 minutes. Stir in rice and broth and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the rice is tender and the mixture has a porridge-like consistency. Remove from heat and stir in fish sauce. Garnish with scallions and/or eggs, if desired
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