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Vietnamese Chicken & Rice

Vietnamese Chicken & Rice

Flavourfully Wholesome
  • Cook

  • difficulty

  • Makes

  • Marinate time

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  • 2 Tbsp. (30 mL) rice wine vinegar
  • 2 tsp. (10 mL) sugar
  • 1 tsp. (5 mL) sambal chili sauce, divided
  • 1 cup (250 mL) peeled, seedless cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
  • 2 Tbsp. (30 mL) PLUS 4 sprigs fresh cilantro, finely chopped
  • 2 Tbsp. (30 mL) lime juice
  • 1 tsp. (5 mL) water
  • 1 1/2 lbs. (750 g) boneless, skinless chicken breasts, cooked and shredded



Amount per serving

Total Fat7 g
Saturated Fat2.5 g
Trans Fat0 g
Cholesterol105 mg
Sodium500 mg
Total Carbs29 g
Dietary Fiber1 g
Sugars4 g
Protein42 g
Vitamin C15 %
Calcium2 %
Iron10 %

Let's Get Cooking

  • 1 Combine vinegar, sugar and ½ teaspoon (2 mL) chili sauce in medium bowl. Add cucumber and radish slices; toss to coat. Cover and refrigerate 30 minutes.
  • 2 Meanwhile, combine lime juice, water, remaining ½ teaspoon (2 mL) and remaining 1 tablespoon (15 mL) cilantro in medium bowl. Add chicken; toss to coat.
  • 3 Meanwhile, prepare Knorr® Sidekicks™ Harvest Chicken Side Dish according to package directions. Stir in 1 tablespoon (15 mL) chopped cilantro; set aside and keep warm.
  • 4 To serve, arrange rice on serving platter and top with chicken, pickled radishes, cucumbers and cilantro sprigs. Serve, if desired, with additional lime wedges.
For extra Asian flavour, stir in ¼ teaspoon (1 mL) ground ginger into rice while it is cooking.
Each serving of this dish is low in fat and a source of iron and vitamin C. *See Nutrition Information for sodium content.