lunch

Gai Yang (Isaan Grilled Chicken) with Sticky Rice and Fresh Aromatics

Name: Gai Yang (Isaan Grilled Chicken) with Sticky Rice and Fresh Aromatics
Total time: 10 min
Cuisine: Thai
Ingredients: 130.9 g Chicken thigh, meat and skin, raw; 66.6 g STICKY ORGANIC RICE; 718.1 g Bean Sprouts (Sprout King); 100 g TOMATOES THAI BASIL SIMMERED WITH GINGER, THAI BASIL, AND GARLIC SOUP (THAI BASIL CHICKEN SAUCE BASE); 6 g LEMONGRASS AROMATIC PASTE

Nutrition

704

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken thigh, meat and skin, raw130.9 g

STICKY ORGANIC RICE66.6 g

Bean Sprouts (Sprout King)718.1 g

TOMATOES THAI BASIL SIMMERED WITH GINGER, THAI BASIL, AND GARLIC SOUP (THAI BASIL CHICKEN SAUCE BASE)100 g

LEMONGRASS AROMATIC PASTE6 g

Instructions

Butterfly the chicken thighs to ensure even cooking. Marinate them for at least 20 minutes in a mixture of the lemongrass paste, a dash of fish sauce, and a touch of the Thai Basil sauce base.

Preheat your grill or heavy-bottomed cast iron skillet to medium-high heat. Place the chicken skin-side down first.

Grill until the skin is deeply golden, blistered, and crackles when tapped, approximately 6-7 minutes per side. The aroma should be intensely fragrant with citrus notes from the lemongrass.

Meanwhile, steam the sticky rice until tender and chewy.

In a small pan, quickly wilt the bean sprouts with the remaining Thai Basil sauce base and a splash of water, keeping them crunchy.

Plate the charred chicken alongside the sticky rice and the warm, aromatic sprout salad. Garnish with any remaining fresh herbs to serve.