Vietnamese Ginger Chicken Rice Recipe

There’s something magical about the aroma of jasmine rice mingling with tender chicken and zesty ginger—it’s like my kitchen transforms into a tiny slice of culinary heaven every time!

I love creating tasteful meals, and one of my favorites is Vietnamese Ginger Chicken Rice. This dish, with its mouthwatering combination of fresh ginger, garlic, and a lovely blend of fish sauce and soy sauce, delivers a protein-packed punch over a generous helping of nutrient-dense jasmine rice.

My version uses tender, boneless chicken thighs and combines them with the aromatic goodness of scallions and cilantro for a dish that’s perfectly balanced and truly satisfying. Try it with lime wedges and cucumber slaw.

Vietnamese Ginger Chicken Rice Recipe Ingredients

• Jasmine Rice: Provides carbohydrates, a staple for energy, with a fragrant aroma.
• Chicken Thighs: Rich in protein and fat, offering flavorful and tender bites.
• Fish Sauce: Adds umami and saltiness, essential for depth in Vietnamese cooking.
• Ginger: Offers heat and zest, known for anti-inflammatory properties.
• Garlic: Infuses aromatic depth, with potential health benefits for immunity.
• Soy Sauce: Contributes savory richness, balancing sweetness and sharpness.
• Cilantro: Fresh garnish enhancing flavor profile and visual appeal.

Vietnamese Ginger Chicken Rice Recipe Ingredient Quantities

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons ginger, julienned
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 teaspoon black pepper
• 1 medium onion, sliced
• 2 scallions, chopped
• 1 cup chicken broth
• Fresh cilantro, for garnish
• Cucumber slices, for serving
• Lime wedges, for serving

How to Make this Vietnamese Ginger Chicken Rice Recipe

1. Wash the jasmine rice in cold water until the water runs clear. In a medium saucepan, place the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

2. In a skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken thighs and cook them until they are browned on all sides. This should take about 5-7 minutes.

3. Lower the heat to medium and put in the ginger cut into thin strips and the garlic chopped into small pieces. Cook for about 1-2 minutes, stirring, until they smell really good.

4. Mix well, ensuring the chicken is well coated with the sauce. Stir in fish sauce, soy sauce, sugar, and black pepper.

5. Sliced onions are added to a skillet and cooked until they are very soft and nearly translucent, about 3-4 minutes.

6. Add the chicken broth and bring to a light simmer. Allow to cook until the chicken is thoroughly done, the broth reduced, and the sauce thickened to your liking. This should take anywhere from 5-7 minutes.

7. Introduce the chopped scallions and mix them in, making it possible for them to droop a little, roughly 1 minute.

8. Using a fork, fluff the rice that has been cooked and divide it among plates for serving.

9. Ladle the chicken mixture over the rice, taking care to give every serving plenty of the lovely sauce.

10. Add fresh cilantro on top, then plate the dish with slices of cucumber and wedges of lime alongside.

Vietnamese Ginger Chicken Rice Recipe Equipment Needed

1. Medium saucepan with a lid
2. Skillet or wok
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Fork
9. Ladle
10. Plates for serving

FAQ

• Q: Can I use another type of rice?
  A: Yes, you can substitute jasmine rice with basmati or long-grain white rice, but the flavor and texture may differ slightly.
• Q: Is there a vegetarian alternative for the chicken?
  A: Tofu or tempeh can be used as a vegetarian alternative. Marinate them similarly to the chicken for a similar flavor profile.
• Q: How can I make this dish less salty?
  A: Reduce the amount of fish sauce and soy sauce, or use a low-sodium soy sauce to decrease the overall sodium content.
• Q: Can I make this dish ahead of time?
  A: Yes, you can prepare the chicken mixture ahead and refrigerate for up to 24 hours. Reheat gently on the stove before serving with freshly cooked rice.
• Q: What can I use as a substitute for fish sauce?
  A: Soy sauce with a squeeze of lime juice can serve as a substitute, or use a store-bought vegan fish sauce alternative.
• Q: How can I adjust the spice level?
  A: Add fresh chili slices or a pinch of chili powder if you prefer a spicier dish.
• Q: Is there a way to make this dish gluten-free?
  A: Ensure you use a gluten-free soy sauce and fish sauce, as some brands may contain gluten.

Vietnamese Ginger Chicken Rice Recipe Substitutions and Variations

1 cup basmati rice instead of jasmine rice
1 tablespoon olive oil instead of vegetable oil.
1 pound boneless chicken breast, cut into bite-sized pieces, as a substitute for chicken thighs
2 tablespoons of tamari provide a gluten-free replacement for soy sauce.
2 tablespoons lemongrass, finely chopped, used instead of ginger for a different flavor profile.

Pro Tips

1. Marinate the Chicken For extra flavor, marinate the chicken in the fish sauce, soy sauce, and a bit of the ginger for 30 minutes before cooking. This helps to tenderize the meat and infuse it with flavor.

2. Rinsing Rice When rinsing the jasmine rice, use a fine mesh strainer for a more even wash. This will also help remove excess starch, resulting in fluffier rice.

3. Deglaze the Pan After browning the chicken, you can deglaze the pan with a splash of chicken broth before adding the ginger and garlic. This will lift any flavorful bits stuck to the pan and incorporate them into the sauce.

4. Control the Heat Be mindful of the heat of your pan. Searing the chicken at medium-high heat ensures it browns well without overcooking. Reduce heat as necessary to avoid burning the garlic and ginger.

5. Layer the Garnishes For a beautiful presentation, layer the cilantro, cucumber slices, and lime wedges on the side of the plate. Encourage diners to squeeze lime over the chicken and rice for a fresh burst of acidity.