Description
A healthy rice noodle salad with tangy chicken, zesty veggies, tender rice noodles, and crunchy chopped peanuts.
Ingredients
- FOR THE GLAZED CHICKEN:
- 4 (5 Oz. Size) Boneless, Skinless Chicken Breasts
- ¼ cups Chili Garlic Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Honey
- 1 teaspoon Fish Sauce
- 1 clove Garlic, Minced
- ½ Tablespoons Oil
- FOR THE RICE NOODLE BOWLS:
- 6 ounces, fluid Uncooked Rice Noodles
- 1 Cucumber, Chopped
- 1 Carrots, Chopped
- ½ cups Peeled And Julienned Daikon Radish
- ¼ heads Cabbage, Shredded
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Honey
- Chopped Peanuts, For Topping
- Chopped Fresh Cilantro, For Topping
- Lime Wedges, For Topping
Preparation
For the glazed chicken:
Sprinkle chicken breasts with salt and pepper. In a bowl, combine the chili garlic sauce, soy sauce, honey, fish sauce, and minced garlic. Heat the oil in a large skillet over medium heat. Once heated, add the chicken breasts. Brown on each side for 3–4 minutes. Add in the chili garlic sauce, cover the pan, and cook the chicken for another 3–4 minutes on each side. Set the chicken aside. Let rest for a few minutes then slice into strips.
For the rice noodle bowls:
Place rice noodles in a large bowl. In a pot on the stove, bring 4 cups of water to a boil. Pour the boiling water over the rice noodles until they’re completely covered. Give the noodles a stir every 30 seconds and test doneness after about 3 minutes. Drain the noodles and place equal portions into 4 bowls.
In a bowl, combine the cucumber, carrots, daikon radish, and cabbage. Add in the rice vinegar and honey. Stir to combine. Add an equal portion of vegetables to each bowl. Top the veggies with a sliced chicken breast, peanuts, cilantro and lime wedges for a squeeze of fresh juice.
