VIETNAMESE CHICKEN BREAST RECIPES RECIPES
GRILLED VIETNAMESE CHICKEN BREASTS RECIPE - FOOD.COM
Make and share this Grilled Vietnamese Chicken Breasts recipe from Food.com.
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
- Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
- To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.
- *Note: The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
Nutrition Facts : Calories 371.8, FatContent 14.4, SaturatedFatContent 2.6, CholesterolContent 75.5, SodiumContent 873, CarbohydrateContent 28.5, FiberContent 2.1, SugarContent 7.5, ProteinContent 31.6
VIETNAMESE CHICKEN RECIPE - FOOD.COM
I got this recipe from a family friend, but it's a popular vietnamese dish. I try to make this for dinner every once in awhile and I always make more sauce because it goes really well with the vegetables. If you don't want to make more sauce, maggi (a type of soy sauce) goes really well with the chicken and rice.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Wash & pat dry chicken.
- Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
- Season with salt and pepper (or garlic salt if you like).
- In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
- Add sugar and soy sauce.
- Stir sauce until hot and boiling.
- Turn off heat.
- Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
- Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.
Nutrition Facts : Calories 374.1, FatContent 25.9, SaturatedFatContent 11.3, CholesterolContent 109.5, SodiumContent 1682.2, CarbohydrateContent 16.1, FiberContent 0.3, SugarContent 13.1, ProteinContent 19.6
More about "vietnamese chicken breast recipes recipes"
VIETNAMESE CHICKEN RECIPE - FOOD.COM
I got this recipe from a family friend, but it's a popular vietnamese dish. I try to make this for dinner every once in awhile and I always make more sauce because it goes really well with the vegetables. If you don't want to make more sauce, maggi (a type of soy sauce) goes really well with the chicken and rice.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 374.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 374.1 per serving
- Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.
VIETNAMESE CHICKEN RECIPE - FOOD.COM
Make and share this Vietnamese Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 633 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 633 per serving
- Reduce the heat and cook it for 20 minutes.
THIS CHICKEN SOUP RECIPE IS VIETNAMESE COMFORT FOOD MAD…
Here's a stick-to-your-ribs Asian chicken soup to warm up the coldest winter night. Even better, you can round up all the ingredients at any supermarket.
From parade.com
Total Time 55 minutes
Cuisine Vietnamese, Asian
From parade.com
Total Time 55 minutes
Cuisine Vietnamese, Asian
- 1. In a large pot over medium-high, combine broth, rice, garlic, ginger, white parts of scallions and pepper. Bring to a boil; add chicken. Cover, reduce heat to low and simmer 18-24 minutes or until thickest part of chicken registers 160°F on an instant-read thermometer. 2. Use tongs to transfer chicken to a medium bowl; set aside. Bring rice mixture to a rapid simmer over medium; stir in fish sauce. Cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, 20 minutes or until broth is thickened and grains of rice no longer settle beneath the surface. 3. While rice continues to cook, shred chicken and set aside. When rice and broth are ready, taste and season with salt and pepper. Ladle into 4 bowls. Top with shredded chicken, scallion greens, cilantro and additional pepper. The soup will thicken as it stands; if desired, stir in a few tablespoons of water or broth to adjust the consistency.
VIETNAMESE CHICKEN RECIPE - FOOD.COM
I got this recipe from a family friend, but it's a popular vietnamese dish. I try to make this for dinner every once in awhile and I always make more sauce because it goes really well with the vegetables. If you don't want to make more sauce, maggi (a type of soy sauce) goes really well with the chicken and rice.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 374.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 374.1 per serving
- Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.
VIETNAMESE CHICKEN RECIPE - FOOD.COM
Make and share this Vietnamese Chicken recipe from Food.com.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 633 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 633 per serving
- Reduce the heat and cook it for 20 minutes.
THIS CHICKEN SOUP RECIPE IS VIETNAMESE COMFORT FOOD MAD…
Here's a stick-to-your-ribs Asian chicken soup to warm up the coldest winter night. Even better, you can round up all the ingredients at any supermarket.
From parade.com
Total Time 55 minutes
Cuisine Vietnamese, Asian
From parade.com
Total Time 55 minutes
Cuisine Vietnamese, Asian
- 1. In a large pot over medium-high, combine broth, rice, garlic, ginger, white parts of scallions and pepper. Bring to a boil; add chicken. Cover, reduce heat to low and simmer 18-24 minutes or until thickest part of chicken registers 160°F on an instant-read thermometer. 2. Use tongs to transfer chicken to a medium bowl; set aside. Bring rice mixture to a rapid simmer over medium; stir in fish sauce. Cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, 20 minutes or until broth is thickened and grains of rice no longer settle beneath the surface. 3. While rice continues to cook, shred chicken and set aside. When rice and broth are ready, taste and season with salt and pepper. Ladle into 4 bowls. Top with shredded chicken, scallion greens, cilantro and additional pepper. The soup will thicken as it stands; if desired, stir in a few tablespoons of water or broth to adjust the consistency.
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