VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
VIETNAMESE GRILLED CHICKEN SALAD
In this warm salad, grilled chicken sits on a bed of rice vermicelli garnished with fresh mint and clantro.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- Soak vermicelli, if using, in a bowl of cold water for 15 minutes. Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 tablespoons of the vinegar, and fish sauce. Stir well to dissolve sugar. Set aside.
- Bring a pot of lightly salted water to a boil. Drain vermicelli and add to boiling water; cook for 2 minutes. If using somen, add dry noodles to boiling water and cook for 3 minutes. Drain noodles and transfer to a bowl of cold water. Set aside.
- Peel carrots and, using a sharp zester, cut into long, thin threads. Use a vegetable peeler to "peel" entire cucumber into long, thin strips. Cut strips lengthwise into thinner strips, about 1/4 inch wide.
- Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a mixing bowl and toss with remaining vinegar. Set aside.
- Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use. Place breasts between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer or cleaver, pound breasts 1/4 inch thick.
- Heat grill or grill pan and brush with oil. Season chicken on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side. Remove from grill and allow to sit for 1 to 2 minutes.
- Drain noodles well. Divide salad mixture among 4 plates. Top each with a quarter of the noodles. Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads. Set out fish-saucemixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.
Nutrition Facts : Calories 312 g, Cholesterol 44 g, Fat 3 g, Fiber 7 g, Protein 25 g, Sodium 1052 g
VIETNAMESE CHICKEN SALAD
The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.
Provided by J. Ko
Categories Vietnamese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Thinly slice the grilled chicken breast. Set aside.
- In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
- In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Nutrition Facts : Calories 213.4, Fat 13.9, SaturatedFat 2.2, Cholesterol 12.6, Sodium 621.1, Carbohydrate 15.8, Fiber 3.6, Sugar 8.2, Protein 9.4
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