Saigon Chicken
Indulge in the bold and irresistible flavors of Saigon Chicken, a Vietnamese-inspired dish that combines tender, juicy chicken thighs with a savory-sweet marinade featuring soy sauce, fish sauce, fresh lime juice, and brown sugar. Enhanced with aromatic garlic, ginger, and a hint of chili flakes for optional heat, this recipe delivers a perfect balance of tang, umami, and spice. Cooked to golden perfection in a skillet, then glazed with a thick, glossy sauce, this chicken is finished off with fresh scallions and a sprinkle of toasted sesame seeds for added texture and pizazz. Ready in just 35 minutes, Saigon Chicken is a quick and flavorful centerpiece that's perfect served alongside steamed jasmine rice or vermicelli noodles for an unforgettable meal.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons Vegetable oil
- 2 Scallions (chopped)
- 1 teaspoon Sesame seeds (toasted, optional)
Instructions
In a medium bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, ground black pepper, and chili flakes (if using). Mix well until the sugar dissolves.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
Heat a large skillet over medium-high heat and add the vegetable oil.
Remove the chicken from the marinade, allowing any excess to drip off, and reserve the marinade for later.
Place the chicken thighs in the hot skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Lower the heat to medium, pour the reserved marinade into the skillet, and cook for an additional 3-4 minutes, stirring occasionally, until it thickens into a glossy glaze.
Add the chopped scallions to the skillet and toss gently to coat the chicken in the sauce.
Transfer the chicken to a serving platter, spoon the sauce from the skillet over the top, and garnish with toasted sesame seeds, if desired.
Serve hot with steamed jasmine rice or vermicelli noodles for a complete meal.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 7.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
