Vietnamese Chicken Bowls.
Fresh flavours of lemongrass and ginger with a rich satay sauce.
Serves 2-3 people
Ready in less than 30 mins
Ingredients
You’ll need:
2 x Chicken breasts
Vermicelli noodles
1 cup chopped red cabbage
3/4 cup grated carrot
Handful of chopped spinach
Marinade:
2 tsp Lemongrass paste
2 Tbsp Soy sauce
Juice of half a lemon or lime
1 tsp Garlic
1 tsp Ginger
1 tsp Sesame oil
1 tbsp Brown sugar
1tsp Oil
Satay Sauce:
2 heaped tbsp peanut butter
1 tbsp soy sauce
2 tbsp sweet chilli
1 tsp sesame oil
1 tsp ginger
1 tsp garlic
Water
Method
Combine all marinade ingredients in a large bowl
Dice chicken into even size strips and add to the bowl with the marinade - leave for at least 10 mins.
Heat a frying pan to a medium-high heat with a splash of oil. I like to cook the chicken in batches for even cooking.
While the chicken is cooking make a start on the peanut sauce. Combine peanut butter, soy sauce, sesame oil, sweet chilli, garlic, and ginger in a saucepan.
Stir over low heat with 1/4 cup water until you get an even consistency. Add more water if needed.
Once the chicken is cooked set aside.
Cook vermicelli noodles with boiling water for approx 5 mins.
Finely chop red cabbage, carrot, spinach, or other desired salad ingredients.
Assemble. Add chicken, salad, noodles, and peanut sauce. Enjoy!
