Informations supplémentaires
25 min.
|
554 kcal
|
easy
|
|
Printable version
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!
360gChicken Thighs
1unitStalk of Lemongrass
1unitCarrot(s)
25gBrown Sugar
2unitGarlic Clove(s)
200gRice Vermicelli
0.5unitCilantro
1unitLebanese Cucumber(s)
1unitLemon
1unitShallot
1unitFresh Chili Pepper
50mlSauce 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