Maho, Vietnamese Chicken Recipe

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PinkPetunias 0

"Here is a very low cost and simple recipe for a great Vietnamese chicken recipe, Maho. It is something we eat on a regular basis, and my toddler likes it too, so you know it is yummy."
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Ingredients

45 m servings 693 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 91g
  • 29%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.

Reviews

2

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...