Vietnamese Chicken and Rice Recipe
This Vietnamese Chicken and Rice Recipe is a flavorful, comforting dish made with tender marinated chicken, aromatic jasmine rice, and fragrant seasonings.
Equipment
- Large skillet or wok
- Medium saucepan (for rice)
- Cutting board
- Sharp knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts, sliced into strips
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- For the Rice:
- 1 cup jasmine rice rinsed
- 2 cups chicken broth low sodium
- For the Vegetables:
- 1 small onion thinly sliced
- ½ cup frozen peas and carrots blend
- For Garnish:
- Fresh cilantro chopped
- Toasted sesame seeds
Instructions
- Marinate the Chicken:
- In a bowl, combine the sliced chicken with garlic, ginger, fish sauce, and soy sauce. Let it marinate for 5–10 minutes.
- Cook the Rice:
- In a medium saucepan, bring the chicken broth to a boil. Add rinsed jasmine rice, lower the heat, cover, and simmer for 15 minutes until fluffy.
- Sauté the Onions:
- Heat vegetable oil in a large skillet over medium heat. Add sliced onions and sauté until soft and fragrant.
- Cook the Chicken:
- Add marinated chicken to the skillet and cook for 4–5 minutes until browned and fully cooked.
- Combine and Serve:
- Stir in the cooked rice and frozen vegetables, mixing well. Let everything heat through for a few minutes. Garnish with fresh cilantro and sesame seeds. Serve hot!
Notes
For extra flavor, squeeze fresh lime juice over the dish before serving.
Adjust seasoning to taste—add more soy sauce or fish sauce if needed.
Add chili flakes or fresh sliced chili for a spicier kick.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Adjust seasoning to taste—add more soy sauce or fish sauce if needed.
Add chili flakes or fresh sliced chili for a spicier kick.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
