Vietnamese Grilled Chicken with Cucumber, Crispy Shallots, and Sriracha
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 2Persian cucumbers
- 2 tablespoonsroasted salted peanuts
- 1 clovegarlic
- 1Thai chile
- 2 packetsgluten-free soy sauce
- 1 tablespoondark brown sugar
- 1 tablespoonvegetarian Worcestershire
- 2boneless skinless chicken breasts
- 1/3 cupshredded green cabbage
- 2 packetsSriracha
- 1/3 cupshredded red cabbage
- 1/3 cupshredded carrots
What You’ll Need
- olive oil
- canola oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- 6" small pots, 1 with lid
- plastic wrap
- meat mallet (optional)
Preheat grill to medium heat. In a small pot, combine rice, ¾ cup 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 absorbed, 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. Meanwhile, rinse all produce.
Halve cucumbers lengthwise; thinly slice crosswise on a diagonal. If you have a zester, zest up to ½ of lime, then halve. Roughly chop peanuts, or leave in bag and gently crush with a heavy pan. Mince garlic. Halve Thai chile lengthwise. Using a knife tip, discard seeds and stem; thinly slice crosswise (wash your knife, board, and hands after). In a large bowl, whisk together soy, brown sugar, Worcestershire, juice of 1 lime, and ½ teaspoon salt.
Pound and marinate chicken
Transfer half of dressing to a medium bowl (leave remainder in large bowl for marinade). Add Thai chile (it's spicy; feel free to use less), garlic, and ¼ cup water; reserve for Step 5. Pat chicken dry with paper towel; place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season all over with ½ teaspoon salt and pepper, add to marinade, and turn to coat. Set aside to marinate at room temperature.
While chicken marinates, peel shallot and thinly slice into rings. Heat 3 tablespoons canola oil in a separate small pot over medium-high heat. When oil is shimmering, add 1 shallot ring to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all shallot rings, stirring to prevent burning, until lightly browned and crisp, about 5 minutes. Using a slotted spoon, transfer crispy shallots to a paper towel–lined plate to drain.
If using a grill pan, place it over medium-high heat now. When grill is just smoking, remove chicken from marinade, allowing excess to drip off, and add to grill (discard excess marinade). Cook until lightly charred, cooked through, and no longer pink, 2-3 minutes per side. Transfer to cutting board to rest, 5 minutes, then cut in ¼-inch slices. To bowl with reserved dressing, add slaw mix, cucumbers, 1 tablespoon canola oil, and ¼ teaspoon salt; toss to coat.
Plate Vietnamese grilled chicken
To pot with rice, add lime zest (if using). Stir to combine, then divide between serving plates. Using a slotted spoon, top rice with slaw, then chicken; spoon over any remaining dressing from bowl. Drizzle with Sriracha (it's spicy, so feel free to use less) and garnish with peanuts and crispy shallots. Enjoy!