Ingredients45 m servings 693 cals
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand, covered, while you finish the dish.
- Heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. Stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. Stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. Remove the chicken mixture from the heat.
- Line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice onto each leaf. Top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.
- Cook's Note
- This Vietnamese chicken recipe is easy and it has great flavor. If you find your soy sauce is still watery but the chicken is done, scoop out the chicken and set aside while the soy sauce reduces. Return the chicken to the pan to warm it back up.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 693 calories; 22.2 g fat; 91 g carbohydrates; 31.4 g protein; 50 mg cholesterol; 511 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very simple, fast and easy dish. I added poje tsp of sugar as the Vietnamese do, too.
Cooked this for my wife and I, and thought it was good but lacked flavor from the peanuts and soy sauce was watery. Added a tbsp of peanut butter to the leftovers on the stove (about 2 servings...