Vietnamese Lemongrass Chicken

and Glass Noodle Bowl
Light and full of fresh flavours!
Cals 711 · Prot 52 · Carbs 73 · Fat 26
Family-Friendly
Try Hello Chef Now
30 min
Vietnamese Lemongrass Chicken and Glass Noodle Bowl
Light and full of fresh flavours!
Cals 711 · Prot 52 · Carbs 73 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
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

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!

Before you start

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

Instructions

Prep glaze

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.
Fry and 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. 
Mix dressing

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.
Prep extras

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.
Soak noodles

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.
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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