If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Asian cuisine is often off-limits for people with food allergies – but not this Vietnamese-inspired dish! This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/vermicelli-chicken-and-herb-sauce
- 6 ounces brown rice vermicelli (or substitute white rice vermicelli)
- 1 clove garlic, peeled
- 1/2 tablespoon coarsely chopped ginger
- 1/2 jalapeno pepper, seeded and coarsely chopped
- 1/3 cup fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 cup fresh cilantro leaves, rinsed and dried
- 1/2 cup fresh mint leaves, rinsed and dried
- 2 large3 boneless skinless chicken breasts (about 1 pound)
- 2 green onions, thinly sliced
- vegetable cooking spray
- Cook the brown rice vermicelli according to package directions. Drain and rinse under cold water. Set aside.
- Combine the garlic, ginger, jalapeno pepper, lime juice, vegetable oil, honey, and salt in a food processor. Process until finely chopped, using the pulse button and scraping down the bowl of the food processor with a spatula as needed. Add the cilantro and mint and process into a coarse purée. Set aside.
- Cut the chicken into 1-inch-square pieces.
- Spray a non-stick pan with vegetable cooking spray and heat over medium-high heat. When hot, add the chicken and cook until done (about 10 minutes). Add the vermicelli and herb purée. Toss to combine and cook until heated through (about 3 minutes).
- Garnish with green onions and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Noodles