Vietnamese Lemongrass Chicken

Taste the World

Very High Fibre

High Protein

Under 650 Calories

Vietnamese Lemongrass Chicken

with Rice Noodles, Nuoc Cham, Carrots and Lettuce

40 min

Difficulty: 1/3

Vietnamese

Allergens

Soy

Wheat

Crustaceans

Milk

Sulphites

Gluten

Anchovies

Mustard

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Peanuts

Tags

Very High Fibre

High Protein

Pan-asian-plates

Dinner-bowls

Under 650 Calories

Taste the World

Ingredients

Chicken Thighs

270 g

Lemongrass

1 unit(s)

Garlic, cloves

2 unit(s)

Fish Sauce

2 tbsp

Soy Sauce

0.5 tbsp

Nuoc Cham

4 tbsp

Cilantro

7 g

Lettuce

1 unit(s)

Lime

1 unit(s)

Carrot, julienned

56 g

Rice Noodles

100 g

Peanuts, chopped

28 g

Tomato

1 unit(s)

Oil

1.5 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Sugar

1 tbsp

Preparation

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 very finely chop white and palest green parts.
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.

Halve 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 3-4 min on one side, until browned. Flip chicken, then cover and cook for another 3-4 min, until cooked through.**
Reduce heat to low. Add 2 tbsp (1/4 cup) 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 and 1 tbsp (2 tbsp) water. Stir to combine.
To another small bowl, add carrots and 1 tbsp (2 tbsp) nuoc cham sauce. Stir to combine. Season with salt.

Thinly slice chicken.
To the 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 a lime wedge over top.

Nutrition per serving

650

kcal

Calories

Fat

4.5

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

135