Lemongrass Chicken wit Nuac Cham
with Rice Noodles, Carrots, Tomato and Lettuce- Anchovies
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Wheat
- Peanuts
Ingredients
270 g
Chicken Thighs
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: Egg, Fish, Milk, Mustard, Sesame, Wheat)
4 tbsp
Nuoc Cham
(Contains: Anchovies, Soy May contain traces of: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Lettuce
1 unit(s)
Lime
56 g
Carrot, julienned
100 g
Rice Noodles
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts)
1 tbsp
Brown Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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.
