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."

Ingredients 45 m {{adjustedServings}} servings 693 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
Tips & Tricks
Chef John's Chicken and Rice

See how Chef John makes rich, deeply flavorful arroz con pollo.

How to Make Chicken Adobo

Give chicken thighs or duck legs the full Filipino-style adobo treatment.

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.
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Reviews 2

  1. 4 Ratings

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foticek
7/6/2010

Very simple, fast and easy dish. I added poje tsp of sugar as the Vietnamese do, too.

timcomplete
4/28/2012

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) and reheated. Wow! Gave it the flavor and consistency I was looking for. Will try it again with this modification.