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
brown rice vermicelli (or substitute white rice vermicelli)
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).