Grilled chicken vermicelli bowl

Name: Grilled chicken vermicelli bowl
Cook time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: 1 lb Chicken Thighs (boneless, skinless); 1/2 ox Lemongrass (peeled, chopped into large pieces); 3 tbsp Fish Sauce (divided); 1/4 cup Lime Juice (divided); 1/4 cup Coconut Sugar (divided); 1 tbsp Avocado Oil; 2 tbsp Tamari; 7 oz Rice Vermicelli Noodles; 3 tbsp Rice Vinegar; 1/2 cup Water; 2 Carrot (shredded); 3 cups Green Cabbage (sliced thin); 1/2 cup Cilantro (roughly torn)

5 steps

Cook:1h 20min

Leftovers Refrigerate in an airtight container for up to three days. More Flavor Add chili flakes or Thai chilis to the chicken. Additional Toppings Add sliced cucumber, Thai chilis, or fresh mint on top. Make it Vegan Omit the chicken and use tofu instead. No Cabbage Use iceberg lettuce instead.

Updated at: Thu, 17 Aug 2023 04:52:43 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories547 kcal (27%)

Total Fat22.7 g (32%)

Carbs60.5 g (23%)

Sugars16.2 g (18%)

Protein24.4 g (49%)

Sodium1775.5 mg (89%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbChicken Thighs

boneless, skinless

0.5 oxlemongrass

peeled, chopped into large pieces

¼ cupCoconut Sugar

divided

1 Tbspavocado oil

2 Tbsptamari

7 ozrice vermicelli noodles

3 Tbsprice vinegar

½ cupwater

2Carrot

shredded

3 cupsGreen Cabbage

sliced thin

½ cupCilantro

roughly torn

Instructions

Step 1

In a large baking dish or large zipper-lock bag, place the chicken thighs inside. In a small bowl, combine the lemongrass, 1/3 of the fish sauce, half of the lime juice, half of the coconut sugar, oil, and tamari. Whisk well to combine. Pour over the chicken and toss well to mix everything. Let it marinate for one hour.

Step 2

Cook the rice vermicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.

Step 3

Heat a large skillet over medium heat. Once hot, add the chicken along with any leftover marinade and cook until charred on one side. Flip and cook the other side, about 10 minutes total. Remove and discard the lemongrass pieces and let cool slightly on a plate. Once cool, slice into strips.

Step 4

In a medium-sized bowl, add the remaining lime juice, fish sauce, and coconut sugar. Then add the rice vinegar and water, and whisk to combine until the sugar is dissolved.

Step 5

Divide the noodles into bowls along with the carrot, cabbage, and cilantro. Top with the sliced chicken. Serve with the dipping sauce and spoon it over top of each bowl. Enjoy!