- 2 limes
- 1-inch piece of fresh ginger root, peeled and finely grated
- 1 teaspoon Thai fish sauce
- 1 tablespoon peanut oil
- 1 large bunch of cilantro
- 4 chicken breasts (about 5 oz each)
- 2 cups jasmine rice, rinsed
- 2 3/4 cups cold water
- Preheat the oven to 400°F and line a roasting pan with foil.
- Finely grate the rind from the 2 limes, squeeze the juice from one of them, and finely slice the other.
- Place the lime rind and juice in a mini chopper or the small bowl of a food processor with the ginger, fish sauce, oil, and cilantro, including the stems. Blend to make a paste.
- Cut 3 deep slashes diagonally into the chicken breasts and rub the paste all over the chicken. Place a slice of lime into each slash.
- Place the chicken breasts in the roasting pan, cover with foil, and bake in the preheated oven for 18–20 minutes, until the chicken is cooked through.
- Meanwhile, place the rice in a large saucepan with the measured water, season with salt, and bring to a boil. Reduce the heat, cover with a tight-fitting lid, and cook gently according to the package directions, until all of the water has been absorbed and the rice is tender and sticky.
- Serve the chicken with the sticky rice, drizzled with chicken juices.