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
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Ingredients
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6 ounces
brown rice vermicelli (or substitute white rice vermicelli)
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1
clove garlic, peeled
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1/2 tablespoon
coarsely chopped ginger
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1/2
jalapeno pepper, seeded and coarsely chopped
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1/3 cup
fresh lime juice
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1 tablespoon
canola oil
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1 tablespoon
honey
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1/4 teaspoon
salt
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1 cup
fresh cilantro leaves, rinsed and dried
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1/2 cup
fresh mint leaves, rinsed and dried
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2
large3 boneless skinless chicken breasts (about 1 pound)
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2
green onions, thinly sliced
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vegetable cooking spray
Directions
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Cook the brown rice vermicelli according to package directions. Drain and rinse under cold water. Set aside.
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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.
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Cut the chicken into 1-inch-square pieces.
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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).
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Garnish with green onions and serve immediately.
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