Ingredients45 m servings 693
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 693 calories; 22.2 91 31.4 50 511 Full nutrition
ReviewsRead all reviews 5
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...
It was good, not great the first night. I reduced the peanuts to a third of a cup, and added mushroom and bean sprouts. Served with peanut sauce and rice noodles instead of rice. What made it go...
Quick and easy came out really good I actually used green onions and added some mushrooms ...