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Vietnamese Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Sauté

Vietnamese Chicken Sauté captures the spirit of home cooking in Vietnam, where the dish is a staple on family tables. This recipe reflects the way generations have prepared it, with salt measured by instinct and a generous hand with oil. At the heart of this dish are chicken thighs, prized for their richness, and fresh vegetables, making it a beloved choice for both everyday meals and special occasions.

The dish offers a symphony of flavors, with the chicken thighs providing a tender, juicy base accented by the sweetness of onions and the gentle heat of peppers. A sprinkle of fine sea salt and a dash of black pepper bring everything into balance. It's a straightforward yet deeply satisfying dish, inviting everyone to gather around and share in its comforting warmth.

Ingredients

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

Method

  1. Begin by patting the 700 g chicken thighs dry with paper towels to remove excess moisture, which helps in browning. Season the chicken generously with fine sea salt and freshly ground black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down if applicable, and cook until they are golden brown on both sides. This should take about 5-7 minutes per side, and the chicken should release easily from the pan when ready to flip.
  2. While the chicken is browning, peel and thinly slice 1 onion. Seed and slice 2 peppers into strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, 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 soft and fragrant, with the onions slightly caramelized.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice on the plate, pour it back into the skillet for added flavor. Lower the heat to medium-low and cover the skillet with a lid. Allow the chicken to cook through, absorbing the flavors of the aromatics, for about 10-15 minutes. The chicken is done when it is no longer pink in the center and the juices run clear when pierced with a fork.
  4. If the sauce in the skillet seems too thin, remove the lid and increase the heat slightly to reduce it. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more salt or pepper if needed. The sauce should be rich and slightly thickened, coating the back of a spoon.
  5. Finish the dish by adding a handful of fresh herbs, such as cilantro or Thai basil, if desired, for a burst of freshness. Stir them into the sauce just before serving. Transfer the chicken and vegetables to a serving platter, ensuring each piece is well-coated in the flavorful sauce. Serve immediately, family-style, with steamed rice or crusty bread to soak up the delicious sauce.
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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