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Easy prep
20 minutes

Vietnamese-Style Grilled Chicken

with Rice Vermicelli & Pickled Vegetables

Cooking time

20 minutes

Servings

2/4

Calories

820 /serving

In the mood for a Vietnamese-inspired plate? Look no further than this quick-to-make meal, which sees chicken grilled to perfection, then brushed with a mouthwatering chili sauce. You’ll serve it up on a bed of bouncy rice vermicelli alongside pickled vegetables: daikon, carrots and thin slices of cucumber that are marinated in garlic and rice vinegar for a delightfully tangy side. A sprinkle of fresh cilantro makes for a fragrant garnish worthy of a Hanoi banquet.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 100g Spiralized carrots
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 1 Cucumber
  • 100g Spiralized daikon
  • 60ml Rice vinegar
  • 25g Peanuts
  • 75ml Sweet chili sauce
  • 150g Rice vermicelli
  • 6g Vietnamese Vista spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame seeds

You will need:

Medium pot
Medium pan
Strainer
Oil
Salt & pepper
Medium heatproof bowl
Large grill pan (or pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
2190 mg
Total Carbs
108 g
Sugars
38 g
Protein
43 g
Fibres
5 g
Preparation
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Pickle the vegetables
Bring a medium pot of salted water to a boil. Halve the cucumber lengthwise; thinly slice on an angle. In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the rice vinegar and ¼ cup water (double for 4 portions). Bring to a simmer and cook, stirring occasionally, 1 to 2 min., until warmed; season with ½ the spice blend. In a medium, heatproof bowl, combine the cucumber, carrots and daikon. Pour the warm vinegar mixture over the vegetables; set aside to marinate as you complete the next steps. Wipe out and reserve the pan.
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Cook the chicken
In a large grill pan (or pan), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a plate; brush with 1 tbsp sweet chili sauce (double for 4 portions).
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Boil & dress the rice vermicelli
While the chicken cooks, add the rice vermicelli to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until al dente (still slightly firm to the bite). Drain thoroughly, rinse under cold water and return to the pot. Add the remaining sweet chili sauce and toss thoroughly to combine; season with S&P.
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Toast the peanuts
While the vermicelli boil, in the reserved pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and set aside.
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Plate your dish
Pick the cilantro leaves off the stems, discarding the stems. Divide the rice vermicelli between your bowls. Top with the chicken and ½ the pickled vegetables (drain before adding). Garnish the chicken with the toasted peanuts and ½ the cilantro. Serve the remaining pickled vegetables on the side and top with the remaining cilantro. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.