'Cook once, eat twice' Vietnamese-style chicken with rice & steamed vegetables

This recipe is all about cooking once and eating twice—without feeling like you're eating the same thing two nights in a row!

On Day 1, you'll enjoy fragrant Vietnamese-style chicken with jasmine rice and steamed veggies. Simple, nourishing, and perfect for a busy weeknight. But the best part? On Day 2, those leftovers get a delicious makeover! Crispy baked rice, tender chicken, crunchy veg, and a punchy miso dressing come together for a salad that feels totally fresh.

Less effort, maximum flavour, and absolutely no sad leftovers. That’s my kind of meal prep!

For day 2, refer to 'Cook once, eat twice' Crispy rice chicken salad with miso dressing.

Serve half your chicken and rice tonight, then reserve the rest for tomorrow.

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'Cook once, eat twice' Vietnamese-style chicken with rice & steamed vegetables

Servings: 4

Author: Rebecca McAlister

Prep time: 10 MinCooking time: 40 MinTotal time: 50 Min

Suitable for TM5, TM6 and TM7

Cook modePrevent screen from turning off

Ingredients

• 6 cm piece fresh turmeric, peeled
• 1 stalk lemongrass, white part only, cut into 3 cm pieces
• 1 tsp salt
• 1 tbsp raw sugar
• 1/2 tsp ground black pepper
• 1/2 tsp Chinese five spice powder
• 1 tsp dried chilli flakes
• 4 makrut lime leaves
• 4 garlic cloves
• 1 eschalot
• 1 tsp sesame oil
• 20 g avocado or macadamia nut oil
• 1 tbsp fish sauce
• 1 kg chicken thighs
• 1000 g water
• 200 g jasmine rice
• Assorted steamed vegetables (e.g., broccoli, carrot, beans)

Preparation

1. Place 6 cm piece fresh turmeric, peeled and 1 stalk lemongrass, white part only, cut into 3 cm pieces into the mixing bowl, chop 10 sec/speed 7. Scrape down sides.
2. Add 1 tsp salt, 1 tbsp raw sugar, 1/2 tsp ground black pepper, 1/2 tsp Chinese five spice powder, 1 tsp dried chilli flakes, 4 makrut lime leaves, 4 garlic cloves, 1 eschalot, 1 tsp sesame oil, 20 g avocado or macadamia nut oil, and 1 tbsp fish sauce. Chop 10 sec/speed 7. Scrape down sides.
3. Add 1 kg chicken thighs and gently coat 10 sec/reverse/speed 1.
4. Preheat oven to 200°C. Transfer chicken and marinade into a loaf pan and bake for 30-35 minutes, or until cooked through and golden on the edges.
5. Add 1000 g water to the mixing bowl, insert simmering basket and add 200 g jasmine rice. Cook 18-20 min/Varoma/speed 4.
6. While rice is cooking, place assorted steamed vegetables (e.g., broccoli, carrot, capsicum, snow peas) in the Varoma® tray and steam along with the rice.
7. Set aside half the cooked rice and half the cooked chicken for day 2 (store in the fridge). Serve remaining chicken and rice with steamed vegetables.

Notes

Cooking your chicken in a loaf pan ensures it stays moist and juicy. If you don't have a loaf pan, try a square cake tin instead. Stack the thighs on their side, which will make slicing easier.

For day 2, refer to 'Cook once, eat twice' Crispy rice chicken salad with miso dressing.

oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

rice, jasmine, chicken, turmeric

dinner, lunch, meal prep

Asian

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