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Vietnamese chicken and veggie bowl with rice noodles

Vietnamese chicken and veggie bowl with rice noodles

6
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
1
Difficulty
Easy
With lean chicken, vegetables, and a drizzle of soy and fish sauce for the ultimate umami bomb and a touch of sriracha for a balance of heat, this colourful dish comes together in just 30 minutes and is the perfect meal for one.

Ingredients

Dry rice noodles

30 g, flat variety

Skinless chicken breast

150 g

Reduced salt soy sauce

1½ tbs

Broccoli

1 cup(s), (95g), florets

Red capsicum

½ medium, cut into thick strips

Fish sauce

½ tsp

White sugar

½ tsp

Fresh coriander

2 tbs, chopped

Peanuts, without skin, roasted, unsalted

½ tbs

Sriracha sauce

1 tsp, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Prepare rice noodles following packet instructions. Drain, rinse under cold water, then drain well and set aside.
  2. Meanwhile, place chicken in a shallow dish, drizzle with 2 teaspoons soy sauce, toss to coat.
  3. Lightly spray a grill pan with oil and heat over medium-high heat. Cook chicken for about 4 minutes on each side, or until lightly charred and cooked through. Add broccoli and capsicum to grill in the last 2 minutes of cooking time and cook, turning occasionally, until just tender.
  4. Cut chicken into 1cm thick slices. Place noodles in a serving bowl, top with chicken, broccoli and capsicum. Stir together remaining soy sauce, fish sauce, and sugar. Drizzle over chicken and vegetables, then top with coriander, peanuts and sriracha.

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