Cookies with a hint of citrus flavor that have been lightly spiced and covered in chocolate are the ideal holiday treat.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 45 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 small skinless, boneless chicken breast halves
- 3 red chile peppers, stemmed
- 3 cloves garlic
- 2 stalks lemongrass, white parts only, finely sliced
- 4 tablespoons olive oil
- 2 tablespoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons white sugar
- 1 teaspoon flaked sea salt
- 2 tablespoons white sugar
- 1 medium lemon, juiced
- 4 tablespoons water, or more as needed
- 2 tablespoons fish sauce
- 1 clove garlic, finely chopped
- 1 red chile pepper, finely chopped
- 1 (8 ounce) package vermicelli rice noodles
- ½ cup baby lettuce, or to taste
- ½ cup julienned cucumber, or to taste
- ½ cup finely shredded carrot, or to taste
- 1 tablespoon finely chopped fresh cilantro, or to taste
- 1 tablespoon finely chopped fresh mint, or to taste
Instructions
- Place chicken into a large zip-top freezer bag.
- Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
- Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
- Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
- Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
- Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.
- Cook noodles according to individual package instructions.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 1691 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I love lemongrass chicken and this is a very close to a restaurant recipe. I did have to change a couple things. For the chicken- I used a different recipe also found on All Reciepes (Vietnamese Grilled Lemongrass Chicken) For the sauce- I didn’t have any red chilies and instead used a little chili garlic sauce. For the salad- I only had pho noodles and it worked fine. All in all, this is a light, aromatic, and refreshing meal. Would recommend and will look forward to enjoying it this summer.
I thought this was really tasty. I used chicken tenderloins, which I marinated for about 6 hours. I didn’t find red chile peppers so I used green. Otherwise no changes.