Vietnamese Lemongrass Chicken Breasts
with Rice Noodles, Nuoc Cham, Carrots and Lettuce- Anchovies
- Wheat
- Sulphites
- Soy
- Peanuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Wheat
- Peanuts
Ingredients: Chicken breasts • Romaine lettuce • Rice noodles (rice, water) • Roma tomato • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Lime • Carrot • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Peanuts • Lemongrass • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cilantro • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Lemongrass
2 unit(s)
Garlic, cloves
2 tbsp
Fish Sauce
(Contains: Anchovies May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
4 tbsp
Nuoc Cham
(Contains: Anchovies, Soy May contain traces of: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
7 g
Cilantro
1 unit(s)
Lettuce
1 unit(s)
Lime
56 g
Carrot, julienned
100 g
Rice Noodles
(May contain traces of: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Tomato
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Sugar*
Nutrition Values
Cooking Steps
- Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Remove and discard outer layer of lemongrass, then halve lengthwise. 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 white and palest green parts very finely.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels.
- To a medium bowl, add lemongrass, half the garlic, fish sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine. Add chicken and stir until chicken is coated. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot. Add 1 tbsp (2 tbsp) oil. Stir to coat noodles.
- Half tomato lengthwise, then cut into 1/4-inch half moons. Season with salt and pepper.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Remove and discard outer layer and stem of lettuce. Cut in half lengthwise, then cut into 1/2 inch pieces.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium. When hot, add chicken. Cook for 6-7 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-7 min, until cooked through.**
- Reduce heat to low. Add 2 tbsp (4 tbsp) water, soy sauce and 1 tbsp (2 tbsp) sugar. Cook for 1-3 min, stirring frequently, until chicken is glazed.
- To a small bowl, add nuoc cham, half the lime zest, half the lime juice, remaining garlic, 1 tbsp (2 tbsp) water. Stir to combine.
- To another small bowl, add carrots and 1 tbsp (2 tbsp) of the nuoc cham sauce. Stir to combine. Season with salt.
- Thinly slice chicken.
- To rice noodles, add half the cilantro and remaining lime zest. Stir to combine.
- Divide rice noodles, carrots, tomatoes and lettuce between bowls. Top with chicken. Sprinkle remaining cilantro and peanuts over top.
- Serve remaining nuoc cham sauce on the side.
- Squeeze lime wedge over top.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep chicken thighs. Increase pan-frying time to 6-7 min per side.
