AC Parternship Lemongrass Chicken
with Rice Noodles, Carrots, Tomato and Lettuce- Anchois
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Sésame
- Soya
- Sulfites
- Blé
- Arachides
Ingrédients
270 g
Hauts de cuisse de poulet
1 pièce(s)
Citronnelle
2 pièce(s)
Gousses d'ail
2 cs
Sauce de poisson
(Contient: Anchois Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Blé)
4 cs
Nuoc cham
(Contient: Anchois, Soya Peut contenir : Crustacés, Oeuf, Gluten, Lait, Moutarde, Sésame, Sulfites, Blé)
1 pièce(s)
Tomate
7 g
Coriandre
1 pièce(s)
Laitue
1 pièce(s)
Lime
56 g
Carotte, en juliennes
100 g
Nouilles de riz
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé, Arachides)
1 cs
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé, Arachides)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove and discard outer layer of lemongrass, then halve lengthwise. Using the white part only place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towel.
- In a medium bowl, add lemongrass, half the garlic, soy sauce, brown sugar and fish. Mix to combine.
- Add chicken to bowl. Mix to combine and chicken is coated. Set a side.
- Using a strainer, rinse rice until water runs clear.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut tomatoes into 1/2-inch rounds.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Remove and discard outer layer and stem of lettuce. Carefully pick individual leafs off.
- Roughly chop cilantro.
- To a foil-lined baking sheet, add chicken and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
- To a small, add nuoc cham, half the lime zest, half the lime juice, remaining garlic and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- To a medium bowl, add carrots and 1 tbsp (2 tbsp) of the nuoc cham sauce. Mix to combine. Season with salt.
- Thinly slice chicken. Add resting juice to rice.
- Add half the cilantro, resting juice and remaining lime zest to rice and fluff with a fork.
- Divide rice, carrots, tomato and lettuce between bowls.
- Divide chicken on top of rice and sprinkle remaing cilantro over top.
- Serve Nuoc Cham on the side.
- Squeeze lime wedge over top, if desired.
