SS Superior Sauce USA

Recipe

Coconut Chili Vietnamese Chicken Fried Rice with cucumber herbs

VietnameseChickenDinnerRice BowlsStir FryVietnamDairy Free

Coconut Chili Vietnamese Chicken Fried Rice with cucumber herbs is an easy Vietnamese-style recipe with chicken, shredded carrot, cold cooked rice, and a simple coconut chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time16 minutes
Cook Time16 minutes
Total Time32 minutes

Why this easy recipe works

Coconut Chili Vietnamese Chicken Fried Rice with cucumber herbs is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: large wok or nonstick skillet
  • Heat: medium-high heat
  • Best side: cold cooked rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb boneless skinless chicken thighs or breast, thinly sliced
  • 2 cups shredded carrot, cut into bite-size pieces
  • 1 cup cold cooked rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat the chicken dry and slice it into bite-size pieces. Cut shredded carrot into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Keep it beside the stove.
  3. Minute 8-10, large wok or nonstick skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large wok or nonstick skillet: cook the protein in one layer until browned. Cook chicken until the thickest piece reaches 165 F.
  5. Minute 17-22, large wok or nonstick skillet: add shredded carrot and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large wok or nonstick skillet: add cold cooked rice and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add cilantro and mint, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut shredded carrot evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

Shop key ingredients

Choose the retailer that works best for you. Prices and availability may vary by store and location.