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Vietnamese Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Sauté 2

Vietnamese Chicken Sauté 2 is a dish that finds its roots in the everyday kitchens of Vietnam, where home cooks embrace the art of seasoning by instinct. This version captures the essence of a home-cooked meal, where salt is measured by feel, and oil is not spared. Often appearing at family dinners, it embodies the simplicity and warmth of Vietnamese home cooking, meant to be shared around a bustling table.

This dish showcases tender chicken thighs mingling with onions and peppers, creating a symphony of savory and sweet notes. The generous use of oil ensures a luscious texture, while a sprinkle of fine sea salt and black pepper elevates each bite. It’s a dish that invites you to savor the harmony of its flavors, true to the spirit of home-style Vietnamese meals.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper to taste, ensuring even coverage. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin side down if applicable. Brown the chicken on each side until it develops a deep golden color, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
  2. While the chicken is browning, peel and thinly slice 1 onion. Slice 2 peppers into strips, removing seeds and membranes for a milder flavor. In the same skillet used for the chicken, add the sliced onion and peppers. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-7 minutes. The vegetables should be fragrant and slightly caramelized, enhancing their sweetness.
  3. Return the browned chicken thighs to the skillet, nestling them among the onions and peppers. If there are any juices from the chicken, pour them back into the skillet for added flavor. Let everything cook together for an additional 5 minutes, allowing the flavors to meld. The chicken should be cooked through, with no pink remaining in the center.
  4. Check the consistency of the sauce in the skillet. If it's too thin, increase the heat slightly and let it reduce until it thickens to your liking. Taste the sauce and adjust seasoning with more salt and black pepper if needed. The sauce should be savory with a slight sweetness from the caramelized onions and peppers.
  5. Finish the dish by adding fresh herbs if desired, such as cilantro or Thai basil, to enhance the freshness and aroma. Serve the Vietnamese Chicken Sauté 2 family-style, allowing everyone to share and enjoy the rich, savory flavors characteristic of Vietnamese home cooking.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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