Thai Style Chicken & Vegetable Rice

JM Avallone


Yes 7 steps but not all in the same day and I tend to ramble I tried to describe this so even the cooks that are just starting out would be able to make this yummy dish. I normally post my versions of others recipes, I don’t normally post my own because I never remember to write them down but this one I just made last night. I mostly cook for two people but you can change this one up for more, there was only one thing I would improve on I wish I had made more, next time I make this I will post the photos of all the steps, so this is how I cook.


★★★★★ 1 vote

12 Hr
40 Min
No-Cook or Other


  • 2
    chicken breasts, boneless and skinless
  • 1/2
    head roasted garlic
  • 1 large
    caramelized onion
  • 2 Tbsp
    sesame oil
  • 1 tsp
  • 1/2 tsp
    pepper freshley ground
  • 2 Tbsp
    thai style chili sauce
  • 1 c
    sushi rice (lundberg organic)
  • 1/2 c
    fresh peas
  • 1/2 c
    zucchini (sliced thin)
  • 1/2 c
    yellow squash (sliced thin)
  • 1/2 c
    broccoli florets
  • 1/2 c
    red bell pepper
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    soy sauce, low sodium

How to Make Thai Style Chicken & Vegetable Rice


  1. Slice the head off of one head of garlic wrap in foil, put in the toaster oven and roast till soft, I normally do several at one time for future use. When done squeeze out all the cloves and set aside to cool.
  2. While the garlic is roasting you will want to start your onion (s) caramelizing, I do about 5 or 6 at one time as much as the pan will hold as this step takes quite a while and I use them all week. I cut the onion in quarters then slice ¼ - ½ thin slices you do not want them to thin or they will dry up. Heat your pan up , on my electric stove the dial is set on 3-4 put 1 Tbl. Olive oil in pan toss in onions salt and pepper them. Cook until they are caramelized and reduced to almost half, check them often and stir this will take up to ½ hour depending on how many you cook, set aside to cool.
  3. Pound the thicker side of the breast till the days stress is gone, lightly salt & pepper the breast one side will do. I happen to use himalayn pink salt I know this ingredient sounds fancy but you can find it even at walmart and I can not stress enough never use anything but freshly ground black pepper, place in zip lock bag put as much or as little of the garlic & onions as you like in the bag I use about half the head of garlic and about half of a large onion, add the chili sauce and sesame oil and squish I do this a few times thru out the day leave in the fridge over night so I start this process in the morning so its in the fridge as soon as possible.
  4. I do this step the day before but do what works for you, slice your squash, zucchini, red peppers into strips or half moons, chop the broccoli to bite size pieces put into a container along with the peas. You can use any veg you like mushrooms would be yummy I just used what my garden and refrigerator gave me.
  5. Yay today is the day to cook! I use this little convection toaster oven and the pan will hold 2 chicken breast, I set it to 350 place on non-stick foil the 2 breast and cover with most of the marinade from the bag if your pan is to small for all the liquid just make sure you try with a fork to get the onions and garlic out, cook for about 30-40 min depending on how stressful your previous day was remember the pounding step? Cook till juices run clear try not to over cook we all know how dry a chicken breast can get, the tops should be all brown with all those yummy onions. Remove cover lightly with foil if you are going to make several breasts and are going to use your regular oven 350 will do just fine.
  6. I get the rice going now it can sit there and wait for the chicken, cook according to package directions. This sticky rice I use is awesome if you can not find it I would imagine any rice will be ok, just ok. try brown, long grain, risotto maybe even couscous If you are really strapped for time just pick some sticky rice from your favorite Chinese food restaurant. Keep covered and set aside
  7. In a non stick pan heat 1 tbl. Olive oil toss in all the vegetables, I use the green pans so I can get the pan hot enough to lightly brown just stir fry them, keeping them a bit crunchy if you have a wok use it, toss in the rice I only used about half the rice I cooked but use as much as you want just up the amount of veggies you prepared then add the soy sauce toss toss toss for about 3-5 min. do be carful in your tossing you do not want the rice to turn to mush. I do not suggest any other pan as this rice will stick to some degree even with a non sick pan, if it sticks to much I will even splash a little water in and with a non stick spatula scrap up any bits that I can while tossing, this is flavor you don’t want to miss yes even the crunchy rice bits, take off heat and keep covered while you slice your chicken. slice the chicken however you prefer plate both and enjoy

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About Thai Style Chicken & Vegetable Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free
Other Tag: Healthy

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