Ingredients
Lemongrass Chicken:
-
4 small skinless, boneless chicken breast halves
-
3 red chile peppers, stemmed
-
3 cloves garlic
-
2 stalks lemongrass, white parts only, finely sliced
-
4 tablespoons olive oil
-
2 tablespoons fish sauce
-
2 teaspoons sesame oil
-
2 teaspoons white sugar
-
1 teaspoon flaked sea salt
Vietnamese Sauce:
-
2 tablespoons white sugar
-
1 medium lemon, juiced
-
4 tablespoons water, or more as needed
-
2 tablespoons fish sauce
-
1 clove garlic, finely chopped
-
1 red chile pepper, finely chopped
Salad:
-
1 (8 ounce) package vermicelli rice noodles
-
½ cup baby lettuce, or to taste
-
½ cup julienned cucumber, or to taste
-
½ cup finely shredded carrot, or to taste
-
1 tablespoon finely chopped fresh cilantro, or to taste
-
1 tablespoon finely chopped fresh mint, or to taste
Directions
-
Place chicken into a large zip-top freezer bag.
-
Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
-
Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
-
Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
-
Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
-
Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
-
Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.
Cook's Notes:
Cook noodles according to individual package instructions.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
517 | Calories |
19g | Fat |
67g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 517 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 3g | 15% |
Cholesterol 48mg | 16% |
Sodium 1691mg | 74% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 3g | 11% |
Total Sugars 12g | |
Protein 22g | 44% |
Vitamin C 88mg | 97% |
Calcium 65mg | 5% |
Iron 8mg | 44% |
Potassium 512mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.