Vietnamese-Style Grilled Chicken
with Rice Vermicelli & Pickled Vegetables
810 cals
20 mins
Description
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 cucumbers that are marinated in garlic and rice vinegar for a delightfully tangy side. A garnish of cilantro and peanuts makes for a fragrant final touch.
Contains:
Peanuts, Sesame
Ingredients
for 2 servings
(Double for 4 portions)
4 Chicken thighs
100g Spiralized carrots
1 Bunch of cilantro
2 Garlic cloves
2 Cucumbers
100g Spiralized daikon
60ml Rice vinegar
25g Peanuts
75ml Sweet chili sauce
150g Rice vermicelli
12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Nutrition
Total fat | 21g |
Saturated Fat | 4g |
Sodium | 2820mg |
Total carbs | 109g |
Sugar | 39g |
Protein | 43g |
Fibres | 5g |
Recipe Instructions
