Best Spicy Vietnamese Chicken Recipes

Spicy Vietnamese Stir-Fry With Chicken image

Provided by gailanng

Time P1DT20m

Yield 4-5 serving(s)

Number Of Ingredients 30

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

Steps:

To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
Return to a boil and cook briefly until thickened.
To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8

Spicy Vietnamese Chicken Sandwiches image

Provided by LifeIsGood

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast, sliced 1/4 inch thick (or pounded out)
2 tablespoons low sodium soy sauce
1 tablespoon mayonnaise, plus more for spreading (I prefer Hellmans)
2 large shallots, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup cocktail-size pickled onion, sliced, plus
1/4 cup pickling liquid, from the jar
10 ounces baguette, split lengthwise and toasted (or any good bread)
sriracha sauce, for spreading
1 kirby cucumber, very thinly sliced lengthwise
fresh cilantro stem (optional)

Steps:

Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
Cut the sandwich crosswise into 6 pieces and serve!

Spicy Vietnamese Chicken Sandwiches image

Provided by @MakeItYours

Number Of Ingredients 10

3/4 pound skinless, boneless chicken breast, sliced 1/4 inch thick
2 tablespoons soy sauce
1 tablespoon mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup pickled cocktail onions, halved, plus 1/4 cup of the pickling liquid from the jar
One 10-ounce baguette, split lengthwise and toasted
Sriracha or other hot sauce, for spreading
1 Kirby cucumber, very thinly sliced lengthwise
Cilantro sprigs

Steps:

In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.
Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.
Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.
Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.

Spicy Vietnamese Chicken image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 9

1/2 cup(s) chicken broth
1/2 cup(s) sriracha sauce
1 cup(s) honey
1/4 cup(s) cooking oil
1/2 cup(s) rice vinegar
2 medium shallots chopped
4 clove(s) garlic minced
24 - chicken wings or 8 boneless chicken thighs
1 cup(s) cilantro chopped for garnish

Steps:

Mix all ingredients together except for cilantro. Let marinate at least 4 hours or overnight. Pour into a hot pan and cook until chicken is done. Garnish with cilantro