Smart Vietnamese-Style Marinated Chicken Thighs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Vietnamese-Style Marinated Chicken Thighs

Smart Vietnamese-Style Marinated Chicken Thighs

with Fresh Salad and Crispy Shallots

Easier than takeout and as fresh as can be, this dinner delivers big, bold Southeast Asian-inspired flavours of chili, mint, crispy shallots, garlic and soy.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Chicken thighs • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Cucumber • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (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) (soy, sulphites, wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Lemongrass • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mint.

Tags:
Calorie Smart
Quick
Spicy
Carb Smart
Allergens:
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 unit(s)

Lemongrass

1 tbsp

Soy Sauce

(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)

½ tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

113 g

Spring Mix

1 unit(s)

Mini Cucumber

113 g

Baby Tomatoes

2 tbsp

Sweet Chili Sauce

(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

14 g

Crispy Shallots

(Contains Wheat May contain Gluten)

7 g

Mint

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories330 kcal
Fat16 g
Saturated Fat4.5 g
Carbohydrate20 g
Sugar11 g
Dietary Fiber2 g
Protein30 g
Cholesterol135 mg
Sodium790 mg
Trans Fat0 g
Potassium750 mg
Calcium50 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Medium Bowl
Measuring Spoons
Plastic Wrap
Large Bowl
Large Non-Stick Pan

Instructions

Make marinade
1
  • Remove and discard outer layer of lemongrass, then halve lengthwise. Place cut-side down on a cutting board. 
  • Using the back of a spoon or a pot, forcefully hit lemongrass to crush. Chop very finely.
  • Add lemongrass, 1/2 tbsp (1 tbsp) garlic puree and soy sauce to a medium bowl, then whisk to combine. 
Prep chicken
2
  • Pat chicken dry with paper towels. 
  • Place each chop on a cutting board and cover with plastic wrap.
  • Using a rolling pin or heavy-bottomed pan, pound each chop until 1/2-inch thick.
  • Season with salt and pepper, then add to bowl with marinade.
Prep salad
3
  • Meanwhile, cut cucumber into 1/4-inch half-moons.
  • Cut tomatoes in half.  
  • Roughly chop mint.
  • Add half the sweet chili sauce (use all for 4 ppl), vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Whisk to combine.
  • Set aside.
Cook chicken
4
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Pan-fry until golden-brown and cooked through, 3-6 min per side.**
Finish and serve
5
  • Slice chicken.
  • Add tomatoes, cucumbers and spring mix to the large bowl with dressing. Add as much mint as desired, then toss to combine. 
  • Season with salt and pepper.
  • Divide salad between bowls. Top with chicken.
  • Sprinkle half the crispy shallots (use all for 4 ppl) over top.
6

If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the pork chops.**

Meal right image

Explore Similar Recipes

Meal left image