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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