maho, vietnamese chicken recipe

Ingredients

• Servings: 4
• 2 cups uncooked white rice
• 4 cups water
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons soy sauce, or to taste
• 1/2 cup dry-roasted, unsalted peanuts
• 4 large leaves of iceberg lettuce
• 1 (11 ounce) can mandarin oranges, drained

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. let the rice stand, covered, while you finish the dish.
• heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. remove the chicken mixture from the heat.
• line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice each leaf. top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.