Saigon Lemongrass Chicken Bowl

Name: Saigon Lemongrass Chicken Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 8 ounce chicken breast (boneless, skinless, thinly sliced); 1 lemongrass (minced); 2 clove garlic (minced); 1 tablespoon coconut aminos; 0.5 teaspoon fish sauce; 1 tablespoon lime juice; 1 tablespoon avocado oil; 2 ounce rice vermicelli noodles; 0.5 Persian cucumber (thinly sliced); 2 tablespoon fresh mint (torn)

Fragrant lemongrass and garlic chicken served over warm rice vermicelli noodles with crisp cucumbers and fresh mint.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Vietnamese
Difficulty: Easy
Cost: $6.11/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Halal
Low-Sugar
Low-Saturated-Fat

Ingredients

8 ounce chicken breast (boneless, skinless, thinly sliced)
1 lemongrass (minced)
2 clove garlic (minced)
1 tablespoon coconut aminos
0.5 teaspoon fish sauce
1 tablespoon lime juice
1 tablespoon avocado oil
2 ounce rice vermicelli noodles
0.5 Persian cucumber (thinly sliced)
2 tablespoon fresh mint (torn)

Instructions

In a bowl, toss sliced chicken breast with lemongrass, minced garlic, coconut aminos, and 1/2 teaspoon fish sauce.
Place rice vermicelli noodles in a heatproof bowl, cover with boiling water, let soften for 4 minutes, then drain and transfer to a serving bowl.
Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
Arrange the cooked chicken over the vermicelli, add sliced Persian cucumber, drizzle with lime juice, and scatter fresh mint over the top.

Notes

Ensure fish sauce is used in the measured 1/2 teaspoon quantity to keep sodium well under the threshold.

Nutrition (per serving)

Calories: 660
Protein: 56 g
Carbohydrates: 62.8 g
Fat: 20.1 g
Fiber: 2.3 g
Sodium: 857 mg
Saturated Fat: 3 g
Sugar: 8.4 g
Cholesterol: 160 mg