Past Recipes
Vietnamese Chicken Thighs

Vietnamese Chicken Thighs with Jasmine Rice, Sautéed Green Beans, and Pickled Onion

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We love experimenting with the sweet, spicy, and savory flavors of Vietnamese cuisine. Here, chicken thighs are marinated in a combination of soy, fish sauce, brown sugar, and chile paste, then roasted until juicy and fragrant. Fluffy jasmine rice and crunchy sautéed green beans make the ideal sides for this bold, bright dish, which gets a zingy garnish of pickled red onion and fresh herbs.  

  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 870
  • Protein 64g
  • Total Carb 94g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • limes
    • 2
    • limes
  • ginger
    • 1/4 ounce
    • ginger
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • fish sauce
    • 1 tablespoon
    • fish sauce
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • sambal oelek
    • 2 tablespoons
    • sambal oelek
  • chicken thighs
    • 4
    • chicken thighs
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • green beans
    • 8 ounces
    • green beans
  • red onion
    • 1
    • red onion
  • rice wine vinegar
    • 1/2 cup
    • rice wine vinegar
  • jasmine rice
    • 3/4 cup
    • jasmine rice

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Marinate Chicken

    Marinate Chicken

    Preheat oven to 425°F. Halve 1 lime. Trim and discard skin of ginger. In a large shallow bowl, whisk soy sauce, fish sauce, brown sugar, sambal oelek (use half for less heat), juice of 1 lime, whole ginger knob, 2 tablespoons canola oil, and ¼ teaspoon salt to combine. Reserve half of marinade in a small bowl for Step 5. Pat chicken dry and add to large bowl with remaining marinade. Turn to coat. Set aside at room temperature.

  2. Prepare Remaining Ingredients

    Prepare Remaining Ingredients

    While chicken marinates, rinse remaining produce. Roughly chop cilantro and mint leaves, discarding stems. Trim and discard ends of green beans (try lining up the ends to cut them all together). Cut remaining lime into wedges for serving. Peel onion and thinly slice into rings, then place in a medium bowl and pour over rice wine vinegar. Set aside to pickle until ready to serve.

  3. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  4. Roast Chicken

    Roast Chicken

    After at least 20 minutes of marinating, remove chicken from marinade, allowing excess to drip off, and arrange skin-side up on a baking sheet. Roast until skin is brown and chicken is cooked through and no longer pink, 25-30 minutes. Take a 15-minute break to get a head start on dishes, or kick back with a glass of wine!

  5. Sauté Green Beans

    Sauté Green Beans

    After 15 minutes of chicken roasting, heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until bright green and slightly charred, 4-5 minutes. Add reserved marinade (the marinade in the small bowl) and cook until liquid is almost completely reduced and sauce is thickened, 2-3 minutes more. Remove pan from heat. Taste and add salt as needed.

  6. Plate Chicken

    Plate Chicken

    Drain onion, discarding pickling liquid. Divide jasmine rice and sautéed green beans between serving plates and top with Vietnamese chicken thighs. Garnish with cilantro, mint, and pickled onion. Serve with lime wedges for squeezing over. Dig in!

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