Thai Green Curry Chicken with Broccoli & Jasmine-Style Rice

Ingredients

• 300 g chicken thighs
• 250 g frozen broccoli
• 1 small onion
• 2 cloves garlic
• 1 tbsp cooking oil
• 1 tbsp soy sauce
• 1 tsp vinegar
• 3/4 cup water
• 1 cup rice
• 1 cup canned tomatoes
• 1 bottle green juice bottles
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/2 tsp sugar(optional)

Instructions

1. 1

   Rinse rice until water runs mostly clear. Cook rice with 1 cup water (or per package) until tender; keep warm.

2. 2

   Dice onion and mince garlic. Pat chicken dry and cut into bite-size pieces.

3. 3

   Heat oil in a saucepan over medium-high. Sear chicken until browned on edges, 6–8 minutes; remove to a plate.

4. 4

   In the same pan, sauté onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds.

5. 5

   Add canned tomatoes and cook until slightly thickened, 5–7 minutes. Stir in soy sauce and vinegar.

6. 6

   Pour in green juice and water; simmer 8–10 minutes to concentrate and build a curry base.

7. 7

   Return chicken to the curry. Simmer until chicken is cooked through, 8–10 minutes.

8. 8

   Add frozen broccoli and simmer 4–6 minutes until bright green and tender-crisp.

9. 9

   Taste and adjust with salt/pepper and a pinch of sugar if needed. Serve over rice.