Vietnamese Lemongrass Chicken

and Glass Noodle Bowl

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Instructions

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1 Prep glaze

Remove the dry outer layer of the lemongrass stalk. Finely slice a 10/15/20 cm piece of the lemongrass. Peel and mince the garlic. In a small bowl or glass, combine the lemongrass, garlic, soy sauce, fish sauce, maple syrup, brown sugar, vegetable oil and a pinch of salt. Mix well. This is your glaze.

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2 Fry and glaze

Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken breasts with a pinch of salt for 4-5 min on each side. Reduce the heat to medium-low and add the glaze. Cook for a final 2-3 min or until the glaze has reduced. Remove the pan from the heat and keep covered with a lid. 

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3 Mix dressing

Meanwhile, in a small bowl, combine the rice vinegarsoy saucesesame oilvegetable oil and honey. Juice the limes thoroughly. Season the sauce with the lime juice and chilli flakes (spicy!). Add the sesame seeds and a pinch of salt. Mix well. This is your dressing.

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4 Prep extras

Meanwhile, peel the carrots and cut them into thin matchsticks. Rinse and dry the bean sprouts. Finely slice the chilli. Pick the coriander and mint leaves.

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5 Soak noodles

Meanwhile, boil a kettle. Pour the boiling water over the noodles and cover for 3 min. Drain the noodles in a colander and immediately divide them among shallow bowls.

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6 Serve

Slice the chicken and top the noodles with it. Drizzle with the glaze from the pan. Add the carrots, bean sprouts, chilli (spicy!), coriander, mint and peanuts. Drizzle with the sesame dressing and serve immediately.

Tips for fussy eaters

Separate some of the chicken and season with salt and pepper only. Serve the components separately and let them build their own bowls.

Pro tip

Turn this one into lettuce wraps! Fill large lettuce leaves with chicken, noodles and vegetables. Drizzle with the dressing and enjoy!

Light and full of fresh flavours!

Cooking Time: 30 min

Cals 711 · Prot 52 · Carbs 73 · Fat 26

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Lemongrass 1 Piece
Garlic cloves 2 Piece
Soy sauce 20 ML
Fish sauce 10 ML
Maple syrup 20 ML
Brown sugar 5 Grams
Vegetable oil 2 Tbsp

For bowls

Glass noodles 100 Grams
Carrot 1 Piece
Bean sprouts 50 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Salted peanuts 40 Grams

Dressing

Rice vinegar 15 ML
Soy sauce 20 ML
Sesame oil 15 ML
Vegetable oil 2 Tbsp
Honey 15 Grams
Lime 2 Piece
Chilli flakes 2 Grams
Sesame seeds 10 Grams

Light and full of fresh flavours!

Cooking Time: 30 min

Cals 711 · Prot 52 · Carbs 73 · Fat 26

Dairy-Free

Instructions

photo

1 Prep glaze

Remove the dry outer layer of the lemongrass stalk. Finely slice a 10/15/20 cm piece of the lemongrass. Peel and mince the garlic. In a small bowl or glass, combine the lemongrass, garlic, soy sauce, fish sauce, maple syrup, brown sugar, vegetable oil and a pinch of salt. Mix well. This is your glaze.

photo

2 Fry and glaze

Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken breasts with a pinch of salt for 4-5 min on each side. Reduce the heat to medium-low and add the glaze. Cook for a final 2-3 min or until the glaze has reduced. Remove the pan from the heat and keep covered with a lid. 

photo

3 Mix dressing

Meanwhile, in a small bowl, combine the rice vinegarsoy saucesesame oilvegetable oil and honey. Juice the limes thoroughly. Season the sauce with the lime juice and chilli flakes (spicy!). Add the sesame seeds and a pinch of salt. Mix well. This is your dressing.

photo

4 Prep extras

Meanwhile, peel the carrots and cut them into thin matchsticks. Rinse and dry the bean sprouts. Finely slice the chilli. Pick the coriander and mint leaves.

photo

5 Soak noodles

Meanwhile, boil a kettle. Pour the boiling water over the noodles and cover for 3 min. Drain the noodles in a colander and immediately divide them among shallow bowls.

photo

6 Serve

Slice the chicken and top the noodles with it. Drizzle with the glaze from the pan. Add the carrots, bean sprouts, chilli (spicy!), coriander, mint and peanuts. Drizzle with the sesame dressing and serve immediately.

Tips for fussy eaters

Separate some of the chicken and season with salt and pepper only. Serve the components separately and let them build their own bowls.

Pro tip

Turn this one into lettuce wraps! Fill large lettuce leaves with chicken, noodles and vegetables. Drizzle with the dressing and enjoy!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Lemongrass 1 Piece
Garlic cloves 2 Piece
Soy sauce 20 ML
Fish sauce 10 ML
Maple syrup 20 ML
Brown sugar 5 Grams
Vegetable oil 2 Tbsp

For bowls

Glass noodles 100 Grams
Carrot 1 Piece
Bean sprouts 50 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Salted peanuts 40 Grams

Dressing

Rice vinegar 15 ML
Soy sauce 20 ML
Sesame oil 15 ML
Vegetable oil 2 Tbsp
Honey 15 Grams
Lime 2 Piece
Chilli flakes 2 Grams
Sesame seeds 10 Grams
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