This from scratch Vietnamese Chicken and Rice recipe features fresh and bold flavors, sticky coconut rice, and perfectly cooked chicken thighs. It's never been easier to make this restaurant-style dish at home!
Pour the mixture from the blender over the chicken, toss to combine, cover, and marinate in the refrigerator for at least 30 minutes.
5 minutes before cooking the chicken, rinse the jasmine rise under cool water until it runs clear. Place the rinsed rice in a pot with the coconut milk, water, sugar, and salt. Bring to a boil, cover, and simmer on low for about 18-20 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff the rice with a fork before serving.
2 cups jasmine rice, 14 ounces coconut milk, 1 cup water, 1 tablespoon granulated sugar, ½ teaspoon salt
While the rice cooks, heat the remaining oil in a skillet set over medium heat. Sear the chicken for 6-7 minutes per side, skin-side down, until golden. Serve the chicken over rice with fresh herbs and cucumber slices.
Fresh mint, cilantro, or basil and thinly sliced cucumbers
Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.