LEMONGRASS CHICKEN VIETNAMESE SALAD
Prep 20
Cook 15
Lemongrass Chicken
2 tsp Extra Virgin Olive Oil
300g Chicken Breast
1 Garlic clove, minced
1/2 Red Chilli, minced
2 tbsp Tamari
1 tbsp Fish Sauce
1 tbsp Lemongrass, thinly chopped
1 tsp Ginger, grated
Pinch Salt & Pepper
Salad
150g Vermicelli Noodles
1 Carrot, julienned
1/2 Cucumber, julienned
1 cup Bean Sprouts
1/2 Chilli, thinly sliced
1/8 Cabbage, shredded
1/2 Red Onion, thinly sliced
1/2 cups Fresh Herbs (I used coriander and mint), chopped
2 tbsp Cashews
Dressing
1/2 Lime, juiced
2 tbsp Sesame Oil
2 tsp Honey
1 tsp Fish Sauce
1 tsp Black Sesame Seeds, optional
1. Combine garlic, chilli, tamari, fish sauce, lemongrass, ginger, salt and pepper in a bowl. Add chicken to a shallow dish, drizzle with marinade and place in the refrigerator for at least 20 minutes.
2. Prepare noodles as per packet instructions and set aside.
3. Heat olive oil in a frying pan on a medium heat. Add marinated chicken and cook until just cooked through, ensuring to flip halfway. Shred chicken with two forks and return to pan cooking for a further two minutes and coating with remaining marinade.
4. Combine dressing ingredients in a small bowl and set aside.
5. Combine remaining ingredients and noodles in a large bowl.
6. Serve between two bowls, dividing chicken and drizzle with dressing.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
