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Vietnamese Roll-Inspired Chicken Bowl

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Vietnamese Roll-Inspired Chicken Bowl

with vermicelli and peanut sauce

Informations supplémentaires
25 min. | 613 kcal | easy | Spicy, Even better the next day | Printable version
1. Cook the chicken Preheat the oven to 425°F. Spread the chicken breasts on a baking sheet. Season with salt and pepper. Cook in the oven for 12-15 minutes. In a bowl, shred the chicken. Add half of the hoisin sauce and mix well.
2. Setup Using a mandoline, thinly slice the carrot, lengthwise. Slice the cucumber. Cut the lime in half. Separate the cilantro and mint leaves from the stems.
3. Make the vegetable mixture In a bowl, combine the carrots, the cucumbers, the mint and cilantro leaves. Season with salt and pepper.
4. Cook the vermicelli Bring a pot of water to a boil. Cook the vermicelli for 2-3 minutes. Drain and set aside.
5. Make the peanut sauce In a small pot, combine the peanut butter, the rest of the hoisin sauce, the sambal oelek, to taste (caution! spicy) and 1 tbsp of vinegar. Cook on medium-low heat for 2-4 minutes. Once smooth, add the lime juice, to taste.
6. Plate your dish Serve the chicken with the vermicelli, the vegetables and the herbs. Garnish with the sauce. Bon appétit!
2unitChicken Breast
120gRice Vermicelli
1unitCarrot(s)
1unitLebanese Cucumber(s)
1unitFresh Mint and Cilantro
60mlPeanut Butter
30mlHoisin Sauce
1unitLime
15mlSambal Oelek
What you need Pot, Strainer, Baking sheet, Bowls.
613 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 68g
23%
fat 20g
31%
cholesterol 92mg
31%
fiber 5g
20%
protein 40g
saturated 3g
15%
sodium 552mg
23%
sugar 9g
trans 0g