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One Pot Thai Chicken & Rice

Ready in 45 minutes

Serves 6 people

Recipe adapted by Melanie Boldt from Martha Stewart


1/2 cup fresh lime juice (from 2 limes)

2 to 3 tablespoons fish sauce

3 teaspoons packed light-brown sugar

7 shallots, halved and thinly sliced lengthwise (2 1/4 cups) (or one big onion chopped)

1 tablespoon safflower oil

1 package Pine View Farms ground chicken

1 tablespoon minced peeled fresh ginger (from a 2-inch piece)

1 tablespoon minced garlic

1 1/4 cups jasmine rice

1 1/4 cups unsweetened full-fat coconut milk

2 long sweet red peppers, thinly sliced (1/3 cup)

Coarse salt

16 small tomatoes, cut into wedges (4 cups)

1 cup packed fresh basil leaves, torn if large

1 cup packed fresh cilantro leaves, torn if large


  1. Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
  2. Heat oil in a large high-sided skillet over medium-high. Add chicken, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up chicken, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
  3. Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
  4. Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.

Cook's Notes: To reheat this dish in the skillet, poke holes in the rice in several places with a spoon and pour in 1/4 cup water. Cover and bring to a boil over medium heat.