If this salad was any fresher, it would still be growing in the ground, Chef! Bright, crisp tastes of salad leaves, spring onion & cooling cucumber are balanced with an umami-rich citrus sauce, which is a real palate pleaser with sweet, salty, zesty & funky notes. Served with NOMU-spiced chicken, ginger-infused baby carrots & toasted peanuts.
Vietnamese-style Chicken
Vietnamese-style Chicken
with toasted peanuts
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Carrots
- Chicken
- Citrus Umami Blend
- Cucumber
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- NOMU One For All Rub
- Peanuts
- Salad Leaves
- Spring Onion
- Spring Onions
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
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.
GINGER CARROTS
Return the pan to medium heat. When hot, add the carrots and lightly coat with cooking spray. Fry until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, add the spring onion whites and ginger. Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season.
TANGY & TASTY
To a bowl, add the chilli (to taste), the cirtus umami dressing and seasoning. Toss with the Cucumber and the salad leaves. Set aside.
VIETNAMESE Chicken
Return the pan to medium heat. Pat the Chicken dry with paper towel. When hot, add the chicken and lightly coat with cooking spray and the NOMU rub. Fry on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the Chicken and the ginger carrots. Drizzle over any remaining dressing. Garnish with the peanuts and the spring onion greens. Enjoy, Chef!
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.
GINGER CARROTS
Return the pan to medium heat. When hot, add the carrots and lightly coat with cooking spray. Fry until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, add the spring onion whites and ginger. Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season.
TANGY & TASTY
To a bowl, add the chilli (to taste), the cirtus umami dressing and seasoning. Toss with the Cucumber and the salad leaves. Set aside.
VIETNAMESE Chicken
Return the pan to medium heat. Pat the Chicken dry with paper towel. When hot, add the chicken and lightly coat with cooking spray and the NOMU rub. Fry on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the Chicken and the ginger carrots. Drizzle over any remaining dressing. Garnish with the peanuts and the spring onion greens. Enjoy, Chef!
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.
GINGER CARROTS
Return the pan to medium heat. When hot, add the carrots and lightly coat with cooking spray. Fry the carrots until lightly golden, 12-15 minutes (shifting occasionally). At the halfway mark, add the spring onions whites and ginger. Add 6 [8]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork,10-12 minutes. Remove from the pan and season.
TANGY & TASTY
To a bowl, add the chilli (to taste), the cirtus umami dressing and seasoning. Toss with the Cucumber and the salad leaves. Set aside.
VIETNAMESE Chicken
Return the pan to medium heat. Pat the Chicken dry with paper towel. When hot, add the chicken and lightly coat with cooking spray and the NOMU rub. Fry on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. You may need to do this in batches. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the Chicken and the ginger carrots. Drizzle over any remaining dressing. Garnish with the peanuts and the spring onion greens. Enjoy, Chef!
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.
GINGER CARROTS
Return the pan to medium heat. When hot, add the carrots and lightly coat with cooking spray. Fry the carrots until lightly golden, 12-15 minutes (shifting occasionally). At the halfway mark, add the spring onions whites and ginger. Add 6 [8]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork,10-12 minutes. Remove from the pan and season.
TANGY & TASTY
To a bowl, add the chilli (to taste), the cirtus umami dressing and seasoning. Toss with the Cucumber and the salad leaves. Set aside.
VIETNAMESE Chicken
Return the pan to medium heat. Pat the Chicken dry with paper towel. When hot, add the chicken and lightly coat with cooking spray and the NOMU rub. Fry on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. You may need to do this in batches. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Serve up the delicious dressed salad and top with the Chicken and the ginger carrots. Drizzle over any remaining dressing. Garnish with the peanuts 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 25 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 40 and 60 minutes.
How many servings does Vietnamese-style Chicken provide?
4 servings
What are the main ingredients in Vietnamese-style Chicken?
Baby Carrots, Chicken, Citrus Umami Blend, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, NOMU One For All Rub, Peanuts, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Vietnamese-style Chicken?
Calories: 484, Carbs: 47 grams, Fat: grams, Protein: 43.2 grams, Sugar: 26 grams, Salt: 795 grams
How do I prepare Vietnamese-style Chicken?
SENSATIONAL SALAD: Serve up the delicious dressed salad and top with the chicken and the ginger carrots. Drizzle over any remaining dressing. Garnish with the peanuts and the spring onion greens. Enjoy, Chef! VIETNAMESE CHICKEN: Return the pan to medium heat. Pat the chicken dry with paper towel. When hot, add the chicken and lightly coat with cooking spray and the NOMU rub. Fry on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. TANGY & TASTY: To a bowl, add the chilli (to taste), the cirtus umami dressing and seasoning. Toss with the cucumber and the salad leaves. Set aside. GINGER CARROTS: Return the pan to medium heat. When hot, add the carrots and lightly coat with cooking spray. Fry until lightly golden, 8-10 minutes (shifting occasionally). At the halfway mark, add the spring onion whites and ginger. Add 2 [4]|#7DA0D7 tbsp of water and simmer until the carrots are tender when pierced with a fork, 5-8 minutes. Remove from the pan and season. 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?
Baby Carrots, Chicken, Citrus Umami Blend, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, NOMU One For All Rub, Peanuts, Salad Leaves, Spring Onion, Spring Onions
How many calories does Vietnamese-style Chicken have?
484 calories
How much fat content does Vietnamese-style Chicken have?
grams
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