Halal Boneless Chicken Chunks

Directions Print

1. Preheat oven to 450°F. Dice the sweet potatoes and toss with salt, pepper, and 3 tablespoons of sesame oil to coat. Lay out on a sheet pan and roast until cooked through. Remove from oven and reserve. In a low heat oven 300°F, lightly toast the coconut and reserve.
2. Combine washed jasmine rice, 3 tablespoons of sesame oil, 3 cups water and a pinch of salt. Bring to a hard simmer for 1 minute, cover and reduce heat to low. Cook for 20 minutes then remove and let stand for an additional 5 minutes.
3. Combine Mae Ploy, rice wine vinegar, soy sauce, fish sauce, shallots, ginger, garlic, lime juice, and zest in a mixing bowl. Whisk to combine and reserve.
4. Deep fry at 350°F the gluten free halal breast chunks for 3–4 minutes or until greater than 165°F internal temperature as measured by a calibrated thermometer.
5. Divide the rice into four bowls and top with the gluten free halal breast chunks and sweet potatoes. Top with the Thai Chili vinaigrette and finish with unsweetened toasted coconut flakes, julienned basil, and finely chopped cilantro.