1. In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the
turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook
over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes.
Fluff the rice, season with salt and pepper and cover.
2. In a bowl, toss the chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon
juice and transfer to plates. In a small bowl, combine the soy sauce and Sriracha. Serve the
chicken with the rice, dipping sauce and lemon wedges.
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