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cambodian

Braised Chicken With Ginger And Star Anise

This braised dish pairs chicken thigh, boneless and skin-on with ginger, sliced, star anise and jasmine rice, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
80 g Carbohydrates
16 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 190g chicken thigh, boneless and skin-on 230 kcal
  • 210g jasmine rice, cooked 273 kcal
  • 140g green beans, trimmed 43 kcal
  • 15g ginger, sliced 12 kcal
  • 6g garlic, lightly crushed 9 kcal
  • 18g fish sauce 6 kcal
  • 6g white sugar 23 kcal
  • 1g star anise 3 kcal
  • 8g neutral oil 71 kcal
  • 120g water 0 kcal

Cooking instructions

  1. chicken thighneutral oil
    Pat chicken dry. Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
  2. chicken thighgingergarlic
    Add ginger and garlic; cook 30 seconds. Add chicken and brown 2 to 3 minutes per side.
  3. fish saucewhite sugarstar anisewater
    Add fish sauce, sugar, star anise, and water. Bring to a simmer.
  4. chicken thighfish sauce
    Cover and braise 18 to 22 minutes, turning once, until chicken is cooked and sauce is glossy.
  5. green beans
    Add green beans for the last 4 minutes so they stay crisp-tender.
  6. chicken thighjasmine ricefish sauce
    Serve chicken and sauce over cooked jasmine rice.

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