One-Pot Wonders

Vermicelli with Chicken and Herb Sauce

by:
February 23, 2015
4
1 Ratings
Vermicelli with Chicken and Herb Sauce
Photo by www.healthline.com
  • Serves 4
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
—Healthline

What You'll Need
Ingredients
  • 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
Directions
  1. Cook the brown rice vermicelli according to package directions. Drain and rinse under cold water. Set aside.
  2. 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.
  3. Cut the chicken into 1-inch-square pieces.
  4. 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).
  5. Garnish with green onions and serve immediately.
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4 Reviews

Healthline
Healthline June 2, 2015
Of course! For a different twist, you may also like to try Hoisin Glazed Beef with Soba Noodles: https://food52.com/recipes/33929-hoisin-glazed-beef-with-soba-noodles
 
Sarah E.
Sarah E. May 31, 2015
I made this tonight and it was yummy but turned out dry - but possibly because I used the full 8 oz pack of vermicelli instead of 6 oz. Would make more of the sauce next time.

Also, are there any additional ingredients to add that are not listed? The photo looks much more colorful than mine turned out (possibly some carrots were added and also a red ingredient?) Please let me know, would love to try out the recipe again! Thanks!
 
Healthline
Healthline June 1, 2015
So glad you liked the recipe! The vermicelli definitely soaks up the sauce, so making more or cooking less noodles would definitely help. Carrots, red cabbage, bell peppers, or even sautéed bok choy would all be great additions to this basic recipe.
 
Sarah E.
Sarah E. June 2, 2015
Thank you so much for the tips! Will definitely try again with those additions and will make more of the sauce next time.