Grilled Chicken Breast with Sticky Rice (Kai Yang)

In Thailand, this is a street food favorite. The vendors that sell this dish are often found right next to a vendor selling green papaya salad. Try making this with bone-in chicken pieces as well.

Serves: 4Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 2 Tbsp. minced ginger
  • 2 Tbsp. minced lemongrass
  • 1 Tbsp. black peppercorn
  • 2 Tbsp. minced cilantro roots or stems
  • 2 Tbsp. light soy sauce
  • 2 tsp. sugar
  • 1 Tbsp. curry powder
  • 2 cups cooked white rice

Directions

  • Cut chicken in large cubes.
  • Pound together ginger, lemongrass, black peppercorn, and cilantro roots or stems using a mortar and pestle. Add soy sauce, sugar, and curry powder to the paste and rub the chicken pieces with it. Marinate for 6 hours in the refrigerator.
  • Grill chicken over hot flame until done, about 5–7 minutes on each side. Serve with rice.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 2 Tbsp. minced ginger
  • 2 Tbsp. minced lemongrass
  • 1 Tbsp. black peppercorn
  • 2 Tbsp. minced cilantro roots or stems
  • 2 Tbsp. light soy sauce
  • 2 tsp. sugar
  • 1 Tbsp. curry powder
  • 2 cups cooked white rice

Directions

  • Cut chicken in large cubes.
  • Pound together ginger, lemongrass, black peppercorn, and cilantro roots or stems using a mortar and pestle. Add soy sauce, sugar, and curry powder to the paste and rub the chicken pieces with it. Marinate for 6 hours in the refrigerator.
  • Grill chicken over hot flame until done, about 5–7 minutes on each side. Serve with rice.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat3.5g
Saturated Fat0.5g
Cholesterol85mg
Sodium270mg
Total Carbohydrate33g
Dietary Fiber1g
Sugars3g
Protein29g