Top of page

Vietnamese Lemongrass Chicken

< Back

Vietnamese Lemongrass Chicken

with rice noodles, carrots and cucumbers

Informations supplémentaires
25 min. | 554 kcal | easy | Express, Spicy |
1. Setup Chop the white part of the lemongrass, the garlic, the shallot, the chili pepper. Cut the carrot and the cucumber into sticks. Separate a few cilantro leaves.
2. Cook the noodles Bring a pot of water to a boil. Cook the rice noodles 2-3 minutes. Drain and reserve.
3. Make the sauce In a bowl, combine the lemongrass, the sauce mix, the garlic, the chili peppers (caution, spicy!), the lemon juice, the brown sugar and the shallots.
4. Grill the chicken In a large skillet over medium-high heat, add a drizzle of olive oil. Grill the chicken thighs 2 minutes on each side.
5. Add the sauce Add the sauce. Bring to a boil. Reduce the heat and simmer 3-4 minutes until the sauce has thickened. Coat the chicken well with the sauce.
6. Plate your dish Serve the lemongrass chicken with the rice noodles, the cucumber sticks and the carrot sticks. Otherwise, serve everything in the center of the table and let everyone make their own bowl. Bon appetit!
4 unit Chicken Thighs
1 unit Stalk of Lemongrass
1 unit Carrot(s)
30 ml Brown Sugar
2 unit Garlic Clove(s)
200 g Rice Vermicelli
0.5 unit Cilantro
1 unit Lebanese Cucumber(s)
1 unit Lemon
1 unit Shallot
1 unit Fresh Chili Pepper
50 ml Sauce Mix(soy sauce,fish sauce)
What you need Pot, pan, bowl.
554 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 90g
30%
fat 6g
9%
cholesterol 118mg
39%
fiber 3g
12%
protein 32g
saturated 2g
10%
sodium 2016mg
84%
sugar 18g
trans 0g