Vietnamese-Style Chicken

A recent recipe inspired by my LOVE for the YouTube Channel Asian at Home:

Inspired by Seonkyoung Longest, Highly Adapted by Alison
You will need…

2 lbs chicken thighs, no bone included, skin-on or no skin is fine

3 cups Jasmine rice to serve with

Cucumbers to serve with

Steamed broccoli

Sautee of mushrooms with bit of onion to serve with

6 to 8 cloves of garlic

1 Onion (use half for stir fry and other half for mushrooms)

Bag of limes

Chili garlic sauce and honey in equal parts



Start the rice.


Steam the broccoli, then shock in ice bath to stop the cooking. Take out of ice bath immediately.


Cut up the chicken thighs into bite-sizes – about 8 chicken thighs is 2lbs.


6 to 8 cloves of garlic – finely chopped. Slice the onion thinly: half to go with mushrooms, half to go in stir fry.


Put up the mushrooms.


Make sauce by combining approx 8 tsp lime juice, 2 tsp chili garlic sauce, 2 tsp honey. Set aside.


Start the base of the stir fry in the largest pan by sweating the onion to fully see-through and just starting to brown, approx 7 to 8 minutes, in olive oil with pinch of salt. Remove onions from and add chicken to this pan.


Fully cook chicken to fully golden brown on both sides.


Take extra oil or fat from chicken out of the pan. Add chopped garlic, sautéed onion, broccoli, and the sauce. Cook a few minutes on medium-high to cook the garlic through, marry the flavors, and reduce the sauce to a glaze-consistency.


Serve with rice, mushrooms, and sliced cucumber. Bon appétit!

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