vietnamese chicken sticks

Total Time
35mins
Prep 15 mins
Cook 20 mins

this is a fantastic chicken recipe - great for grilling out on a summer night - these make great appetizers as well - you can wrap a stick in a lettuce leaf, top with garnishes, and hold it together it a toothpick, just make sure to put plenty of dipping sauce bowls around!

Ingredients Nutrition

Directions

  1. whisk together all first 9 ingredients.
  2. add in ground chicken and mix together*gently*.
  3. shape the meat into sticks (should look like 3 inch long cylinders, should take 2-3 tbsp of chicken mixture per stick).
  4. cover and refrigerate for 4-6 hrs.
  5. whisk together dipping sauce ingredients and set aside.
  6. light your grill.
  7. grill sticks over medium heat, turning to prevent burn, until cooked through.
Most Helpful

YUM! I love the vietnamese egg rolls at my local pho place so decided to give these a try. They're super easy to make and a great low fat option to still get my fix with out the extra calories. . .and honestly, I didn't miss the fried component at all. I broiled them as I didn't have access to a grill and I added a 1/3 cup water to the dipping sauce and couldn't tell. Also, I picked up some pickled daikon and carrot at my local asian market to go along with the cucumber slices, cilantro and mint leaves. . .SO GOOD! Thanks for posting.

Tabba September 10, 2009

This was very good. I made a few slight changes- I didn't actually cook the meat on the sticks, just made elongated sausages without putting them on sticks and it worked fine. I added bean sprouts, hoisin sauce, and rice to the selection of toppings. They weren't vietnamese with those additions, but they sure were good! Thanks...

Miraklegirl August 17, 2004

This was really quite good. I made it a little spicier by adding cayenna pepper to the chicken, and it was great. I loved the sauce too, it was very tangy and spicy. This would be a great recipe for a party! In fact, I might just have to made these for a party in the future for one of my friends! Thanks for a great recipe. Keep up the good work!

MizEmerilLagasse May 20, 2004