Nam Khao: Sticky Rice with Chicken and Herbs
A traditional Lao dish of steamed sticky rice mixed with savory chicken and aromatic fresh herbs. This asian ready in about 55 minutes pairs soaked for 2 hours glutinous rice, thinly sliced chicken breast, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, soaked for 2 hours glutinous rice
- 1/2 cup, thinly sliced chicken breast
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1/2 tsp brown sugar
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped fresh mint
- 1/4 cup, chopped green onions
- 1/4 cup, chopped roasted peanuts
Instructions
- Step 1: Rinse glutinous rice under cold water until water runs clear, then soak for 2 hours and drain thoroughly.
- Step 2: In a medium bowl, combine chicken with fish sauce, lime juice, and brown sugar. Mix well and let sit for 10 minutes.
- Step 3: Steam drained rice in a steamer basket over boiling water for 20 minutes until tender.
- Step 4: Heat a non-stick skillet over medium heat and cook marinated chicken for 5 minutes until no longer pink.
- Step 5: In a large bowl, gently fold steamed rice with cooked chicken, chopped cilantro, mint, green onions, and peanuts. Toss until evenly combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nam Khao: Sticky Rice with Chicken and Herbs take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Nam Khao: Sticky Rice with Chicken and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.
Can I substitute ingredients in Nam Khao: Sticky Rice with Chicken and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Nam Khao: Sticky Rice with Chicken and Herbs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Nam Khao: Sticky Rice with Chicken and Herbs?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A game-changer for weeknight dinners! The balance of savory and herbal notes made it feel special. Served with steamed veggies and it was a complete meal.
- ★★★★★
My kids begged for seconds! The sticky rice held together perfectly and the herbs gave it such a fresh kick. Made it for a dinner party and everyone raved.
- ★★★★★
Authentic flavors without the hassle. The chicken stayed juicy and the rice was sticky just right. Only wish the recipe had more herb quantities.
