Vietnamese-Style Chicken
with Rice Vermicelli & Pickled Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Looking for a Vietnamese restaurant close to home, like very very close to home? Look no further than this quick-to-make meal, which sees chicken thighs seared to tenderness, then brushed with a mouthwatering sweet chili sauce. You’ll serve them up on a bed of bouncy rice vermicelli alongside pickled vegetables: daikon, carrots and thin slices of cucumber that are marinated in rice vinegar for a delightfully tangy side. A garnish of scallion tops and peanuts makes for a fragrant final touch.
We will send you:
- 4 Chicken thighs
- 100g Matchstick daikon
- 100g Matchstick carrots
- 2 Scallions
- 1 Cucumber
- 60ml Rice vinegar
- 25g Chopped peanuts
- 170g Rice vermicelli
- 75ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Wheat
You will need:
Medium pot
Medium pan
Oil
Medium heatproof bowl
Grill pan (or large pan)
Salt & pepper (S&P)
Basting brush
Strainer
Total Fat
21 g
Saturated Fat
4 g
Sodium
2570 mg
Total Carb
116 g
Sugars
39 g
Protein
43 g
Fibre
5 g
Preparation
Make the pickling liquid
Bring a medium pot of salted water to a boil. Thinly slice the scallions, separating the white bottoms and green tops. In a medium pan, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the vinegar and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until warmed through; season with ½ the spices.
Make the pickled vegetables
Halve the cucumber lengthwise; thinly slice on an angle. In a medium heatproof bowl, combine the cucumber, carrots, daikon and pickling liquid. Wipe out and reserve the pan.
Cook & coat the chicken
In a grill pan (or large pan), heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and brush with 1 tbsp chili sauce (double for 4 portions).
Boil & dress the vermicelli
Meanwhile, add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until al dente. Drain and rinse under cold water. Return to the pot and toss with the remaining chili sauce and S&P.
Toast the peanuts
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant. Transfer to a bowl.
Plate your dish
Divide the vermicelli between your bowls. Top with the pickled vegetables (drain before adding) and chicken. Garnish with the peanuts and green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
