This dish rocked! Okay, Gail doesn’t like peas, so that didn’t get rave reviews, but the flavor of the chicken and jasmine rice was fantastic. What really helped that along was the delicious sauce. It was only supposed to be brushed on the chicken, but I drizzled it on the rice as well, which made the rice insanely yummy.
The sauce was made with lime juice, garlic, lemongrass, olive oil, sugar, honey, a dash of sriracha, fish sauce, and soy sauce, cooked down until it was thick and almost syrupy. I’ll probably make this sauce more often on my own to serve over rice, although I’ll skip the lemongrass. I still don’t think it adds any flavor, so I won’t bother trying to find it for sale somewhere.
Sauce is so delicious! Pour it over the rice too, even though the recipe doesn’t call for that. Slammin’ good!
Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.