Vietnamese Noodles with Lemongrass and Chicken Recipe
324kcal
Ingredients
For the Main Dish
- 2 pounds chicken breasts skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 4 lemongrass stalks outer layers removed and finely minced
- 4 cloves garlic minced
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 8 ounces rice noodles
- 1 cup bean sprouts
- cilantro leaves for garnish
- Lime wedges for serving
For the sauce:
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
Equipment
- Large skillet or wok: Used for sautéing the ingredients and cooking the chicken.
- Mixing bowl: Used for whisking the sauce ingredients together.
- Cutting board and knife: Used for preparing and slicing the ingredients.
- Colander or strainer: Used for draining the cooked rice noodles.
- Serving bowls: Used for assembling and serving the dish.
- Tongs or spatula: Used for flipping and stirring the ingredients.
- Measuring spoons: Used for precise measurement of sauce ingredients.
- Cooking utensils: Such as a spoon or whisk, for stirring and mixing.
Method
Prep the Ingredients:
- a. Finely mince the lemongrass.
- b. Mince the garlic.
- c. Thinly slice the onion, red bell pepper, and yellow bell pepper.
- d. Slice the chicken breasts into thin strips.
- e. Cook the rice noodles according to the package instructions and drain.
Make the Sauce:
- a. In a bowl, whisk together fish sauce, soy sauce, oyster sauce, honey, lime juice, and sesame oil until well combined.
Sauté Lemongrass and Garlic:
- a. Heat vegetable oil in a large skillet or wok over medium-high heat.
- b. Add the minced lemongrass and garlic to the skillet and sauté for 1-2 minutes until fragrant.
Cook the Chicken:
- a. Add the sliced chicken to the skillet and cook until it is cooked through and slightly browned.
- b. Remove the cooked chicken from the skillet and set aside.
Sauté Onion and Bell Peppers:
- a. In the same skillet, add the thinly sliced onion and bell peppers.
- b. Sauté for 3-4 minutes until they are slightly softened.
Combine Chicken, Vegetables, and Sauce:
- a. Return the cooked chicken to the skillet.
- b. Pour the sauce over the chicken and vegetables.
- c. Stir well to coat everything evenly.
- d. Cook for an additional 2-3 minutes to heat through.
Assemble the Dish:
- a. Divide the cooked rice noodles among 8 serving bowls.
- b. Top each bowl with the chicken and vegetable mixture.
- c. Garnish with bean sprouts and fresh cilantro leaves.
Serve and Enjoy:
- a. Serve the Vietnamese Noodles with Lemongrass and Chicken hot.
- b. Provide lime wedges on the side for squeezing over the noodles.
Nutrition
Calories324kcalCarbohydrates34gProtein27gFat8gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat2gTrans Fat0.04gCholesterol73mgSodium1283mgPotassium582mgFiber1gSugar7gVitamin A535IUVitamin C52mgCalcium28mgIron1mg
Notes
Prepare all the ingredients ahead of time to streamline the cooking process.
Thinly slice the chicken breasts to ensure even cooking.
Mince the lemongrass and garlic finely for better distribution of flavors.
Adjust the level of spiciness by adding chili or hot sauce according to your preference.
Soak the rice noodles in warm water for a few minutes before cooking to soften them.
Garnish with fresh herbs like cilantro for added freshness.
Taste and adjust the seasoning, adding more sauce or lime juice if desired.