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1
Slice chicken thighs in half, or quarters if large.
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2
Place in bowl, combine shallots, ginger and garlic.
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3
Toss chicken with half of shallot mixture and all of soy sauce.
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4
Marinate for 30 minutes.
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5
Heat 2 tbsp oil in a skillet over a medium-high heat.
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6
Remove chicken from marinade, season with salt and pepper and add to oil.
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7
Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through.
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8
Remove from pan, add mushrooms and saute 1 minute or until softened.
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9
Season mushrooms and set aside.
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10
Heat remaining 1 tbsp oil in a large, heavy pot over medium heat.
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11
Add remaining shallot mixture and saute 30 seconds.
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12
Stir in rice, chicken broth (or water) and chili sauce.
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13
Bring to boil.
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14
Reduce heat to low and place chicken pieces and mushrooms over rice.
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15
Cover and simmer for 10 minutes.
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16
Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes.
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17
Stir vegetables and chicken into rice, garnish with coriander.
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18
Serve with Spicy Citrus Sauce (recipe follows).
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19
To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl.
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20
Let sit for one hour before serving.
