Lemongrass Chicken with Vermicelli Noodles
Tips for Experienced Cooks
To elevate the flavors of this dish even further, consider adding a teaspoon of brown sugar to the marinade. The subtle sweetness and caramelization during grilling will add depth to the chicken's flavor. Additionally, experiment with adding a small amount of chopped lemongrass stalk to the skewers along with the chicken to infuse more lemongrass aroma during grilling. For a visually appealing presentation, garnish the bowls with edible flowers or microgreens.
Step 1: Prepare the marinade
In a large bowl, whisk together the lemongrass paste, garlic, ginger, soy sauce, fish sauce, honey, and vegetable oil. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight.
- 2 tablespoons lemongrass paste
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 1 lb chicken strips
Step 2: Cook the vermicelli noodles
Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- 8 oz vermicelli noodles
Step 3: Grill the chicken
Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken strips onto skewers and grill for 3-4 minutes per side, or until cooked through.
- Marinated chicken from step 1
Step 4: Assemble the bowls
Divide the cooked vermicelli noodles among four bowls. Top with shredded carrots, sliced cucumber, and bean sprouts. Place the grilled chicken skewers on top and sprinkle with chopped peanuts and cilantro. Serve with lime wedges on the side.
- 4 cups shredded carrots
- 2 cups sliced cucumber
- 2 cups bean sprouts
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
- 4 lime wedges
Meat, Eggs, & Dairy
- 1 pound chicken breast
Fresh Produce & Herbs
- 1/2 cup carrots
- 1/2 cup cucumber
- 1/2 cup bean sprouts
- 1 whole lime
Pantry Items
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 8 ounces vermicelli noodles
- 1/4 cup peanuts
Seasonings & Spices
- 1 tablespoon lemongrass paste
- 2 cloves garlic
- 1 tablespoon ginger
- 1/4 cup cilantro
