Khao Mun Gai (Thai-Style Poached Chicken & Garlicky Cauliflower Rice)

What You Get

Chicken breasts (see note)

Garlic

Cucumbers

Cilantro

Cauliflower rice

Black bean sauce

What You'll Need

Salt

Vegetable oil

Step 1

Bring a wide saucepan full of generously salted water to a boil. Add the chicken breasts, turn down the heat to maintain a simmer, and cook, uncovered, until firm and no longer pink at the center, 25 to 30 minutes. Transfer the chicken to a cutting board and let rest for a few minutes. Discard the poaching liquid. When the chicken is cool enough to handle, slice across the grain, discarding the bone.

Step 2

Meanwhile, peel and slice 3 cloves of garlic. Slice the cucumbers. Separate the cilantro sprigs.

Step 3

While the chicken is resting, wipe out the saucepan. Return the pan to medium low heat, and warm 2 tablespoons vegetable oil. Add the garlic and stir until golden and fragrant, 1 to 2 minutes. Add the cauliflower rice to the pan, season with a pinch of salt, and stir to coat in the garlic oil, cook until soft and warmed through, 3 to 4 minutes.

Step 4

Heap the cauliflower garlic rice on plates and set the sliced chicken on the side, along with piles of cucumber slices and cilantro sprigs. Serve warm, with the black bean sauce for dipping or drizzling.