Chicken & Golden Rice

This homey Vietnamese dish is simply shredded chicken with fresh herbs and turmeric-scented jasmine rice. Using a rotisserie bird makes speedy work of it.

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  • Servings: 4

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  • 1 garlic clove, minced
  • 1/2 tablespoon oil
  • 1/8 teaspoon turmeric
  • 1 cup jasmine rice, rinsed
  • 1 cup chicken broth
  • Salt
  • Ground pepper
  • 3 cups shredded cooked chicken
  • 1/2 small white onion, thinly sliced
  • 1/2 cup torn Thai basil
  • 1/2 cup cilantro leaves
  • Lemon wedges
  • 1/4 cup soy sauce
  • 1 tablespoon Sriracha chile sauce

How to make this recipe

  1. In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice, season with salt and pepper and cover.

  2. In a bowl, toss the chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon juice and transfer to plates. In a small bowl, combine the soy sauce and Sriracha. Serve the chicken with the rice, dipping sauce and lemon wedges.

Photo © Seth Smoot Published August 2012

477469 recipes/chicken-and-golden-rice 2013-12-06T23:16:32+00:00 trends|southeast-asian|vietnamese|4|healthy|staff-favorite|weeknight-dinner august-2012 recipes,chicken-and-golden-rice 477469

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