Nutrition Facts
2 servings
2
Quick Vietnamese Chicken Recipe
Discover a delicious recipe for quick Vietnamese chicken! This main dish combines tender and juicy pieces of chicken with crunchy vegetables, all wrapped in a tasty Asian marinade. In just a few simple steps for preparation and pan cooking, you will have a fragrant meal full of flavor in under an hour.
Ingredients
2 dashes Chicken
2 Soy sauce
2 Honey
Juice of a lime
2 cloves Minced garlic
1 small red chili, seeded and finely chopped (optional)
2 Vegetable oil
1 Onion, sliced
1 Red pepper, sliced thinly
1 Carrot, cut into thin slices.
Some fresh coriander leaves, for garnish.
Salt and pepper, to taste.
Directions
1
In a bowl, mix the soy sauce, honey, fish sauce, lime juice, garlic, and red chili (if you like spicy dishes). Set this marinade aside.
2
Cut the chicken fillets into medium-sized pieces and place them in the marinade. Make sure the chicken pieces are well coated with marinade. Let them marinate for about 15 to 20 minutes.
3
Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the sliced onion and sauté until it is translucent.
4
Then add the slices of red bell pepper and carrot to the pan. Sauté the vegetables for a few minutes until they are slightly tender but still crunchy. Remove the vegetables from the pan and set aside.
5
In the same pan, add the marinated chicken pieces (reserving the remaining marinade) and cook for about 6 to 8 minutes, or until they are fully cooked and lightly browned. Season with salt and pepper to taste.
6
Reintroduce the vegetables into the pan with the chicken and pour in the remaining marinade. Sauté everything for another 2 to 3 minutes to blend the flavors and warm the vegetables.
7
To finish, remove from heat and serve the express Vietnamese chicken hot, garnished with fresh coriander leaves. You can accompany it with basmati rice or rice noodles for a complete meal.
Ingredients
Ingredients
2 dashes Chicken
2 Soy sauce
2 Honey
Juice of a lime
2 cloves Minced garlic
1 small red chili, seeded and finely chopped (optional)
2 Vegetable oil
1 Onion, sliced
1 Red pepper, sliced thinly
1 Carrot, cut into thin slices.
Some fresh coriander leaves, for garnish.
Salt and pepper, to taste.
Directions
Directions
1
In a bowl, mix the soy sauce, honey, fish sauce, lime juice, garlic, and red chili (if you like spicy dishes). Set this marinade aside.
2
Cut the chicken fillets into medium-sized pieces and place them in the marinade. Make sure the chicken pieces are well coated with marinade. Let them marinate for about 15 to 20 minutes.
3
Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the sliced onion and sauté until it is translucent.
4
Then add the slices of red bell pepper and carrot to the pan. Sauté the vegetables for a few minutes until they are slightly tender but still crunchy. Remove the vegetables from the pan and set aside.
5
In the same pan, add the marinated chicken pieces (reserving the remaining marinade) and cook for about 6 to 8 minutes, or until they are fully cooked and lightly browned. Season with salt and pepper to taste.
6
Reintroduce the vegetables into the pan with the chicken and pour in the remaining marinade. Sauté everything for another 2 to 3 minutes to blend the flavors and warm the vegetables.
7
To finish, remove from heat and serve the express Vietnamese chicken hot, garnished with fresh coriander leaves. You can accompany it with basmati rice or rice noodles for a complete meal.
Notes
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