Vietnamese Sweet and Spicy Chicken Vermicelli Bowl

Recipe as seen in Andy’s East Coast Kitchen Crawl, courtesy of Food Network

Ingredients

Chicken:

• ⅓ cup low-sodium soy sauce
• ¼ cup honey
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 tbsp grapeseed oil
• 6 boneless skinless chicken thighs

Dressing:

• 1 lime, juiced
• 2 tsp rice vinegar
• 2 tsp maple syrup
• 2 tsp fish sauce
• 1 serrano chili, minced
• 1 clove garlic, minced
• 2 tbsp water

Salad:

• 2 cups shredded green cabbage
• 2 cups cooked vermicelli, cut with scissors
• ½ cup cilantro, roughly chopped
• ½ cup basil, roughly chopped
• ½ cup mint, most roughly chopped, some leaves left whole
• ½ cup green onion, sliced
• 1 cup Persian cucumber, cut into matchsticks
• 1 serrano chili, sliced
• ¼ cup roasted, chopped peanuts
• ½ cup crispy shallots

Directions

For the Chicken:

1. Whisk together the soy sauce, honey, garlic and ginger. Add the chicken and toss to coat. Cover and marinate chicken for at least 30 minutes (overnight is even better).
2. Heat the oil in a large non-stick pan over medium-high heat. Add the chicken and cook until golden on one side, about 5 minutes. Flip the chicken and add marinade into the pan, reduce the heat to medium. Continue to cook until the marinade has reduced and the chicken cooked through, flipping once to coat the chicken in the thickened sauce, about 4 to 6 minutes more, reducing the heat if the marinade starts to darken too much.
3. Remove to a plate to rest, then chop into bite-sized pieces and set aside.

For the Dressing:

1. Whisk all ingredients together in a small bowl.

For the Salad:

1. Add cabbage, noodles, herbs, onion, cucumber and chili to a large bowl. Top with chopped chicken, drizzle with dressing and finish with peanuts and crispy shallots. Toss and enjoy immediately.