Vietnamese-inspired chicken with garlic rice and pickled carrot
Serves 2

Hungry for Vietnam

Ingredients

• 300 g boneless chicken thighs

• 100 g basmati rice

• 1 carrot

• 25 ml white wine vinegar

• 1 bunch fresh mint & coriander

• 25 ml soy sauce (contains wheat, soy, gluten)

• 1 garlic clove

• 1 lime

• 1 red chili

• 200 g pak choi

• 20 g peanuts

• Salt, sugar, water, wheat flour, butter, olive oil

How to cook

1. Cook the Garlic Rice
a. Finely chop the garlic.
b. Melt butter with olive oil in a saucepan over medium-high heat.
c. Sauté the garlic for 1–2 minutes. Add the rice, water, and a pinch of salt.
d. Bring to a boil, reduce the heat, and simmer covered for 10 minutes.
e. Let rest for another 10 minutes or until the water is fully absorbed.

2. Prepare the Ingredients
a. Peel the carrot into thin ribbons.
b. Cut pak choi into 3 cm pieces.
c. Slice the lime into wedges.
d. Trim excess fat from the chicken and cut it into cubes. Tip: keep a little fat for extra flavor.

3. Pickle the Carrot
a. In a bowl, mix white wine vinegar, water, sugar, and a pinch of salt.
b. Add the carrot ribbons and stir gently.

4. Marinate the Chicken
a. In a large bowl, toss the chicken with wheat flour, salt, and pepper.
b. In a separate bowl, mix soy sauce, sugar, lime juice, and the remaining garlic to make a marinade.

5. Cook the Chicken
a. Sauté the pak choi in olive oil with a bit of salt and pepper, then set aside.
b. In the same pan, fry the chicken for 4–5 minutes.
c. Add the marinade and let everything heat through.

6. Prepare the Garnishes
a. Roughly chop the peanuts and herbs.
b. Finely slice the chili.

7. Serve
a. Spoon the garlic rice into deep plates.
b. Top with chicken, pak choi, and pickled carrot.
c. Sprinkle with peanuts, mint, coriander, and chili.
d. Serve with lime wedges on the side.