- 1 pound boneless, skinless chicken breasts, cut into 2 1/2-by-1/4-inch strips
- 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
- 1 1/2 tablespoons lime juice
- 4 3/4 cups canned low-sodium chicken broth or homemade stock
- 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
- 1 (1 inch) piece peeled fresh ginger, cut into thirds
- 1/2 cup long-grain rice
- 1 3/4 cups unsweetened coconut milk
- 2 red chiles or jalapeno peppers, seeds and ribs removed, cut crosswise into thin slices
- 3 tablespoons chopped cilantro
- In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
- In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
- Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.