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Sesame Fish Sauce Chicken Sushi Bowl with snap peas finished recipe with vegetables and sauce

Recipe

Sesame Fish Sauce Chicken Sushi Bowl with snap peas

VietnameseChickenDinnerRice BowlsSushiWeeknight MealsVietnamDairy Free

Sesame Fish Sauce Chicken Sushi Bowl with snap peas uses Thai Kitchen Premium Fish Sauce 6.76 fl oz for a fast sauce-forward sushi bowl with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time13 minutes
Cook Time19 minutes
Total Time32 minutes

This sushi bowl is built around Thai Kitchen Premium Fish Sauce 6.76 fl oz, giving the dish salty, briny, savory, and deeply umami. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the fish sauce glossy instead of burnt and helps the chicken stay tender.

Cookware, heat, and timing

Use a large skillet and cook over medium heat. Prep takes about 13 minutes and cooking takes about 19 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups seasoned sushi rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the fish sauce recipe and product category or the full recipe library.

Quick answer

For a reliable fish sauce sushi bowl, use 2 tablespoons sauce for 1 pound of boneless chicken thighs, cook in a large skillet over medium heat, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound boneless chicken thighs
  • 2 tablespoons Thai Kitchen Premium Fish Sauce 6.76 fl oz
  • 1 tablespoon water or rice vinegar
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups snap peas
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the chicken dry, cut it into bite-size pieces, and set out the large skillet.
  2. Minute 5 to 8: Whisk Thai Kitchen Premium Fish Sauce 6.76 fl oz with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the large skillet over medium heat until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the chicken, stirring or turning as needed, until it is 165 F.
  5. Minute 17 to 22: Add the snap peas and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 32: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then serve over seasoned rice with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a large skillet so the food has enough room to brown instead of steam.
  • Heat: keep the pan at medium heat; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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