Vietnamese Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken and Glass Noodle Bowl
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Lemongrass; 2 Piece of Garlic cloves; 20 ML of Soy sauce; 10 ML of Fish sauce; 20 ML of Maple syrup; 5 Grams of Brown sugar; 2 Tbsp of Vegetable oil; 100 Grams of Glass noodles; 1 Piece of Carrot; 50 Grams of Bean sprouts; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 10 Grams of Fresh mint; 40 Grams of Salted peanuts; 15 ML of Rice vinegar; 20 ML of Soy sauce; 15 ML of Sesame oil; 2 Tbsp of Vegetable oil; 15 Grams of Honey; 2 Piece of Lime; 2 Grams of Chilli flakes; 10 Grams of Sesame seeds

and Glass Noodle Bowl

Light and full of fresh flavours!

217 Reviews

Cals 775 · Prot 59 · Carbs 89 · Fat 23

Family Friendly

30 min

Vietnamese Lemongrass Chicken and Glass Noodle Bowl

Light and full of fresh flavours!

217 Reviews

Cals 775 · Prot 59 · Carbs 89 · Fat 23

Family Friendly

Ingredients

Number of People:

Chicken

Chicken breast

400 Grams

Lemongrass

1 Piece

Garlic cloves

2 Piece

Soy sauce 9*10*11*

20 ML

Fish sauce 6*

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 1*

40 Grams

Dressing

Rice vinegar

15 ML

Soy sauce 9*10*11*

20 ML

Sesame oil 3*9*

15 ML

Vegetable oil

2 Tbsp

Honey

15 Grams

Lime

2 Piece

Chilli flakes

2 Grams

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *6 Fish, *1 Peanuts, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3241 / 775
Fats (g)	23.3
of which saturated (g)	3.3
Carbohydrates (g)	89
of which sugars (g)	22.5
Fibers (g)	8.5
Proteins (g)	58.8
Salt (g)	8.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Mix dressing

Meanwhile, in a small bowl, combine the rice vinegar, soy sauce, sesame oil, vegetable 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.

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.

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.

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.

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