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Chicken And Rice Noodles
Prep Time
20 Minutes
Cook Time
10 Minutes
Ingredients
15
Servings
2-4
Ingredients
1 pound boneless, skinless chicken thighs
2 teaspoon kosher salt
4 teaspoon Fiery Seasoning
1 tablespoon canola or grapeseed oil
1/4 cup fish sauce
1/4 cup warm water
Juice of 3 limes
1 1/2 tablespoon brown sugar
1 pound vermicelli noodles, cooked according to package instructions
1 Persian cucumber, thinly sliced
1 bunch of fresh cilantro, leaves torn
1 bunch of fresh mint, leaves torn
1/4 red onion, thinly sliced
1/3 cup unsalted peanuts, roughly chopped
Lime wedges, for serving
Instructions
- 1 On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
- 2 Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
- 3 In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
- 4 Toss the cooked vermicelli noodles in the sauce until fully coated.
- 5 Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
- 6 Enjoy!
Nutritional Information
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