1T canola oil
1in piece of ginger root
1 small onion
6 cloves minced garlic - or more
1.5 pounds boneless, skinless chicken thighs, sliced
2T fish sauce
1 c short grain rice
4 c chicken broth
Green onions to garnish
Heat oil over medium heat in Dutch oven or large sauté pan.
Add ginger, 3 cloves garlic and onion, cook til onion is translucent.
Add chicken and cook until browned
Add fish sauce and simmer, add rice and simmer stirring often.
Add broth and bring to boil, lower heat, cover and simmer about 25-30 minutes. Don’t be afraid to stir occasionally.
Serve sprinkled with green opinions.
