Vietnamese ginger chicken from Dinner: Changing the Game (page 42) by Melissa Clark

  • soy sauce
  • chicken thighs
  • fish sauce
  • fresh ginger
  • limes
  • peanut oil
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 03, 2021

    We liked the flavor quite a bit (grilled rather than broiled). We marinated the chicken about 3 hours and it was a tad chalky as hbakke noted so I would marinate a much shorter time in the future.

  • lou_weez on June 30, 2021

    Nice enough. Serving size was a little small (1 chicken thigh fillet per person). Served with the cucumber salad from the same book and rice.

  • twoyolks on March 18, 2021

    I found the marinade to be really lime heavy.

  • hbakke on September 15, 2019

    I didn't love this. I just don't really like fish sauce in most things. I think I overmarinated the chicken since it had a chalky texture. I wouldn't make this again.

  • excurvatus on July 26, 2019

    This is such a wonderful, zingy chicken recipe. I recommend making it and wish I could remember to make it more often.

  • mfranklin125 on April 29, 2019

    I added peanuts and really went heavy on the lime and ginger. Did honey instead of sugar. Was good.

  • lizbot2000 on April 08, 2017

    Really needs the cilantro, so don't skimp on it.

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