Type
Main meal
Budget
Mid-range
Prep time
10-15 minutes
Cook time
35 minutes
Makes
4 to 6 servings
Ingredients
Lemongrass chicken
- 2 chicken breasts, 200 g each
- 4 garlic cloves
- 4 cilantro stems, washed well
- 1 lemongrass stalk, finely chopped
- 15 ml (1 tbsp) white peppercorns
- 30 ml (2 tbsp) brown sugar
- 7.5 ml (½ tbsp) soy sauce
- 7.5 ml (½ tbsp) fish sauce
- 30 ml (2 tbsp) water
- 60 ml (¼ cup) olive oil
Dressing
- 30 ml (2 tbsp) brown sugar
- 30 ml (2 tbsp) sambal oelek
- 75 ml (⅓ cup) rice vinegar
- 75 ml (⅓ cup) canola oil
- 15 ml (1 tbsp) mirin
- 15 ml (1tbsp) fish sauce
- 30 ml (2 tbsp) chili paste in oil
Salad
- 200 g (½ package) rice vermicelli
- 750 ml (3 cups) any mixed vegetables (carrots, cucumbers, red or green cabbage, red pepper, celery, cherry tomatoes, etc.)
- 4 green onions, chopped
- ½ bunch fresh cilantro, chopped
- Fresh mint leaves to taste
Instructions
- Using a mortar and pestle, crush the garlic, cilantro, lemongrass and white pepper into a paste for the chicken marinade.
- Add the rest of the marinade ingredients and marinate chicken for at least 30 minutes in the refrigerator.
- Add dressing ingredients to a resealable container, close, and shake until well mixed. Set aside.
- In a large pot, boil water. Add rice vermicelli and cook for 2 to 3 minutes.
- Drain vermicelli and rinse with cold water.
- Using a clean cloth, press vermicelli to remove as much water as possible. Set vermicelli aside.
- In a frying pan over medium-high heat, cook chicken for 6 to 8 minutes on each side, until completely cooked with an internal temperature of 74°C (165°F).
- Remove chicken from heat and let rest 5 minutes before cutting into slices.
- In a large bowl, mix vermicelli with half of dressing until well coated.
- Add chopped vegetables and rest of dressing. Mix gently.
- Garnish with mint leaves and grilled chicken.
N.B. You can adapt this recipe with whatever vegetables you have on hand. Add more or use less, you can get creative!
Nongyao
Originally from Thailand, Nongyao grew up on her family farm, where flavour grew wild and free. This recipe for spicy noodles is an authentic taste experience that celebrates vegetables found right here in Québec.
Her tips
- Freeze fresh fruits and vegetables to keep them for longer.
- Wash, place in a single layer on a baking sheet lined with parchment paper and put in the freezer. Once frozen, transfer them to resealable freezer bags and put them back in the freezer.