Vietnamese-Style Chicken
with Rice Noodles & Pickled Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Looking for a Vietnamese restaurant close to home, like very very close to home? Look no further than this quick meal, which sees chicken thighs seared to tenderness (use a grill pan for top marks), then brushed with a mouth-watering sweet chili sauce. Serve them up on a bed of bouncy rice noodles alongside pickled vegetables: daikon, carrots and cucumber 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
- 150g Matchstick daikon
- 100g Matchstick carrots
- 2 Scallions
- 1 Cucumber
- 60ml Rice vinegar
- 25g Chopped peanuts
- 170g Rice noodles
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame
You will need:
Small pot
Oil
Medium heatproof bowl
Grill pan (or large pan)
Salt & pepper (S&P)
Basting brush
Strainer
Large heatproof bowl
Medium pot
Total Fat
21 g
Saturated Fat
4 g
Sodium
2450 mg
Total Carb
113 g
Sugars
35 g
Protein
43 g
Fibre
6 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 small pot, 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, ¼ cup water (double for 4 portions) and ½ the spices; bring to a boil.
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.
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 noodles
Meanwhile, in a large heatproof bowl, combine the noodles and boiling water; stir gently to separate. Reserve the pot. Let sit for 3 to 4 min. until al dente. Drain and rinse under cold water. Return to the bowl and toss with the remaining chili sauce and S&P.
Toast the peanuts
In the reserved pot, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant.
Plate your dish
Divide the noodles 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.
