Friday, August 19, 2011

Vietnamese Mint Lime Chicken


I've never been very well prepared when it comes to cooking meat, unless it's an ingredient in a sauce or something, I don't know much about dishes where a piece of meat is the "star". I can either just throw it on a barbecue or I have to follow a recipe so this great Vietnamese chicken recipe became a fast favorite and essentially the only decent way I know how to cook chicken breast. The combination of citrus and spice works really well with the cold noodles and mint, it's a refreshing and interesting dish that really doesn't take much expertise or time.

Recipe after the jump.

Vietnamese Lime and Mint Chicken
Ingredients
  • 1 lime
  • 2 1/2 tbsp fish sauce
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp sugar
  • 1/4 tsp ground pepper
  • 1 large or two small boneless chicken breasts
  • 1 tbsp peanut oil
  • 3.5 oz bean thread noodles
  • 1/4 cucumber, cut into sticks
  • 1/2 carrot, cut into sticks
  • small handful of mint sprigs
  • 1/2 red jalapeƱo, seeded and finely chopped
Directions
Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. Mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes.
Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so.
Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeƱo and lime zest.
Makes 2 Servings

1 comment:

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