Lemongrass Chicken W/ Vermicelli Noodles

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SERVES FOUR
PREP TIME: 20 MINUTES (PLUS 3-4 HOURS MARINATING CHICKEN)
COOKING TIME: 20 MINUTES

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Ingredients

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FOR THE LEMONGRASS CHICKEN

3-4 CHICKEN BREASTS

1 STALK LEMONGRASS, WHITE PART ONLY AND SLICED INTO SMALLER PIECES

3 GARLIC CLOVES, MINCED

2 TBSP LIME JUICE

3 TSP FISH SAUCE

1 TBSP TAMARI

2 TSP SUGAR (I USED COCONUT)

OIL FOR COOKING

FOR THE NUOC CHAM DRESSING

2 TBSP FISH SAUCE

1 TBSP RICE VINEGAR

2 TSP SUGAR

1/3 CUP WATER

2 GARLIC CLOVES, MINCED OR FINELY CHOPPED

1 BIRDS EYE CHILLI, FINELY CHOPPED

FOR THE NOODLE BOWL

200 GRAMS VERMICELLI NOODLES, COOKED TO PACKET INSTRUCTIONS

2 CARROTS, RIBBONED

2 CUCUMBERS, RIBBONED

HANDFUL FRESH HERBS LIKE BASIL, MINT OR CORIANDER, ROUGHLY CHOPPED

4 CUPS ICEBERG LETTUCE, SLICED

SLICED RED CHILLI, TO SERVE

FRESH LIME, TO SERVE

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Utensils

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SHARP KNIVES

ZIP LOCK OR FREEZER BAG FOR MARINATING CHICKEN

GARLIC MINCER

STRAINER

FRY PAN

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Method

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1. COMBINE CHICKEN AND MARINADE INGREDIENTS IN A ZIP LOCK BAG AND SIDE ASIDE IN FRIDGE FOR 3-4 HOURS OR MORE TO MARINATE

2. IN A PAN OVER MEDIUM HIGH HEAT, COOK CHICKEN IN A GENEROUS SPLASH OF OIL FOR 8-9 MINUTES OR UNTIL JUST COOKED THROUGH

3. ONCE COOKED, SET ASIDE FOR 5 MINUTES BEFORE SLICING INTO BITE SIZED PIECES

4. COMBINE NUOC CHAM INGREDIENTS IN A SMALL RAMEKIN AND MIX WELL SO THE SUGAR DISSOLVES. ADJUST INGREDIENTS TO YOUR TASTE - SWEETNESS, SALTINESS ETC.

5. SOAK THE NOODLES IN BOILING WATER FOR 3-4 MINUTES ACCORDING TO PACKET INSTRUCTIONS BEFORE STRAINING

6. PREPARE OTHER SALAD INGREDIENTS, DIVIDING INTO INDIVIDUAL SERVES. TOP WITH NOODLES, SLICED CHICKEN, FRESH CHILLI AND LIME - ENJOY !

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