Thai Chicken

• Canola oil spray
• 1 cup white rice
• 1 cup plus 1 tablespoon broth (chicken or vegetable) or water
• 1/2 to 3/4 pound chicken breasts or thighs or chicken strips
• 2 tablespoons hoisin sauce
• 1 tablespoon chopped fresh cilantro
• 1 to 1 1/2 teaspoons Asian fish sauce
• 1/2 teaspoon sweet chili sauce
• 1/4 teaspoon ground coriander
• 1/4 teaspoon sea salt
• Freshly ground white pepper
• One 6-ounce can bamboo shoots, drained
• 1/2 red bell pepper, cored, seeded, and cut into strips
• 2 cups fresh or frozen cut green or yellow string beans
• 1 head baby bok choy, trimmed and roughly chopped

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot.
4. Add the liquid, and stir to make an even layer.
5. Add the chicken.
6. In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper.
7. Pour over the chicken.
8. Scatter the bamboo shoots over the chicken.
9. Add the bell pepper, followed by the beans.
10. Top with the bok choy until the pot is full.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 539
14. Protein: 36g
15. Carbohydrates: 94g
16. Fat: 6g
17. Cholesterol: 75mg
18. Sodium: 894mg
19. Fiber: 6g

canola oil spray, white rice, broth, chicken breasts, hoisin sauce, fresh cilantro, fish sauce, sweet chili sauce, ground coriander, salt, freshly ground white pepper, bamboo shoots, red bell pepper, beans, choy

Taken from www.epicurious.com/recipes/food/views/thai-chicken-378843 (may not work)