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Vietnamese Grilled Chicken

Vietnamese Grilled Chicken with Cucumber, Crispy Shallots, and Sriracha

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Recipe Details

Story

We can't get enough of the savory-sweet, Vietnamese-inspired sauce in this recipe. Half the blend of soy, brown sugar, Worcestershire, and lime is used to marinate chicken breasts, while the remainder is mixed with Thai chile as a flavorful dressing for the finished chicken and crunchy veggies. Pounding the meat thin not only results in tender texture—it also cuts back on grill time. It's all served over fragrant, lime zest–laced rice, then garnished with Sriracha, peanuts, and fried shallots.

Tags

  • For The Grill
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 640
  • Protein 45g
  • Total Carb 55g
  • 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

  • jasmine rice
    1/2 cup
    jasmine rice
  • Persian cucumbers
    2
    Persian cucumbers
  • lime
    1
    lime
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • garlic
    1 clove
    garlic
  • Thai chile
    1
    Thai chile
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • vegetarian Worcestershire
    1 tablespoon
    vegetarian Worcestershire
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • shallot
    1
    shallot
  • shredded green cabbage
    1/3 cup
    shredded green cabbage
  • Sriracha
    2 packets
    Sriracha
  • shredded red cabbage
    1/3 cup
    shredded red cabbage
  • shredded carrots
    1/3 cup
    shredded 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)

Cooking Steps

  1. Cook rice

    Cook rice

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Pound and marinate chicken

    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.

  4. Fry shallot

    Fry shallot

    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.


  5. Grill chicken

    Grill chicken

    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.

  6. Plate Vietnamese grilled chicken

    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!

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