Vietnamese Stir-Fried Chicken with Chile


Preparation info

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Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
3 lb 1.4 kg Chicken breast, boneless and skinless
6 fl oz 180 mL Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce)
3 3 Garlic cloves, chopped fine
½ tsp 2 mL Black pepper
1 lb 450 g Rice sticks
4 fl oz 120 mL Nuoc Cham
3 fl oz 90 mL Vegetable oil
6 6 Thai green chiles or serrano chiles, seeded and sliced thin
12 12 Scallions, sliced
8 oz 240 g Snow peas, trimmed and blanched
6 oz 180 g Tomato concassé
2 tbsp 30 mL Sesame seeds, toasted
1 pt 500 mL Nuoc Cham



  1. Cut the chicken breasts into 1-in. (2.5-cm) pieces.
  2. In a bowl, toss the chicken with the fish sauce, garlic, and pepper. Marinate 15–20 minutes.
  3. Soak the rice sticks in warm water 20 minutes. Drain.
  4. Drop the rice sticks into boiling water. As soon as the water returns to a boil, drain.
  5. Toss the rice sticks with the nuoc cham. Keep warm while cooking the chicken.
  6. Heat the oil in a sauté pan or wok over high heat.
  7. Drain the chicken, reserving the marinade. Add the chicken to the pan. Stir-fry until the chicken is about half cooked.
  8. Add the chiles, scallions, and reserved marinade. Continue to stir-fry until the chicken is nearly done.
  9. Add the snow peas and stir-fry 1 minute, or until the snow peas are just cooked and still crisp.
  10. Add the tomato. Stir-fry just until the tomato is hot.
  11. Place the rice noodles in the center of dinner plates.
  12. Top with the chicken mixture.
  13. Sprinkle with sesame seeds.
  14. Serve with additional nuoc cham in small ramekins on the side.

Per serving: Calories, 410; Protein, 38 g; Fat, 16 g (35% cal.); Cholesterol, 110 mg; Carbohydrates, 28 g; Fiber, 2 g; Sodium, 3320 mg.