North, South, East, West, you will search far and wide to find a recipe that beats this Vietnamese-style chicken salad, Chef! A special tangy dressing coats cucumber matchsticks, carrot ribbons, pan-toasted peanuts, spring onion, and NOMU-rubbed chicken.
Vietnamese-style Chicken
Vietnamese-style Chicken
with toasted peanuts
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Citrus Umami Blend
- Cucumber
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Green Leaves
- NOMU One For All Rub
- Peanuts
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
TANGY & TASTY
To a bowl, add ½ the coriander, the chilli (to taste), the ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot, the Cucumber and the salad leaves. Set aside.
TOASTED Peanuts
Place the Peanuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VIETNAMESE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the sliced Chicken. Drizzle over any remaining dressing and pan juices. Garnish with the toasted peanuts, the remaining coriander, and the spring onion greens. Enjoy, Chef!
TANGY & TASTY
To a bowl, add ½ the coriander, the chilli (to taste), the ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot, the Cucumber and the salad leaves. Set aside.
TOASTED Peanuts
Place the Peanuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VIETNAMESE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the sliced Chicken. Drizzle over any remaining dressing and pan juices. Garnish with the toasted peanuts, the remaining coriander, and the spring onion greens. Enjoy, Chef!
TANGY & TASTY
To a bowl, add ½ the coriander, the chilli (to taste), the ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot, the Cucumber and the salad leaves. Set aside.
TOASTED Peanuts
Place the Peanuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VIETNAMESE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the sliced Chicken. Drizzle over any remaining dressing and pan juices. Garnish with the toasted peanuts, the remaining coriander, and the spring onion greens. Enjoy, Chef!
TANGY & TASTY
To a bowl, add ½ the coriander, the chilli (to taste), the ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot, the Cucumber and the salad leaves. Set aside.
TOASTED Peanuts
Place the Peanuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ORIENTAL Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the sliced Chicken. Drizzle over any remaining dressing and pan juices. Garnish with the toasted peanuts, the remaining coriander, and the spring onion greens. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Vietnamese-style Chicken?
The preparation time for Vietnamese-style Chicken with toasted peanuts is between 20 and 45 minutes.
What is the total time required to make Vietnamese-style Chicken with toasted peanuts?
The total time required to make Vietnamese-style Chicken with toasted peanuts is between 35 and 55 minutes.
How many servings does Vietnamese-style Chicken provide?
4 servings
What are the main ingredients in Vietnamese-style Chicken?
Carrot, Chicken, Citrus Umami Blend, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Green Leaves, NOMU One For All Rub, Peanuts, Spring Onion, Spring Onions
What is the nutritional information of Vietnamese-style Chicken?
Calories: 394, Carbs: 25 grams, Fat: grams, Protein: 44.6 grams, Sugar: 10 grams, Salt: 1210 grams
How do I prepare Vietnamese-style Chicken?
SENSATIONAL SALAD: Serve up the delicious dressed salad and top with the sliced chicken. Drizzle over any remaining dressing and pan juices. Garnish with the toasted peanuts, the remaining coriander, and the spring onion greens. Enjoy, Chef! VIETNAMESE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning. TANGY & TASTY: To a bowl, add ½ the coriander, the chilli (to taste), the ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the carrot, the cucumber and the salad leaves. Set aside. TOASTED PEANUTS: Place the peanuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Vietnamese-style Chicken?
Carrot, Chicken, Citrus Umami Blend, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Green Leaves, NOMU One For All Rub, Peanuts, Spring Onion, Spring Onions
How many calories does Vietnamese-style Chicken have?
394 calories
How much fat content does Vietnamese-style Chicken have?
grams
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