Charcoaled Lemongrass Chicken

Asian marinated charred chicken sings with flavours of lemongrass from a bed of vermicelli noodles, crunchy carrot, cucumber and sautéed pak choi. Drizzled with a spicy Asian sauce, toasted sesame and fresh mint.

Charcoaled Lemongrass Chicken

with vermicelli noodles, crunchy veg & Asian dressing

4.5

Hands on Time: 25 - 40 minutes

Overall Time: 55 - 70 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Charcoaled Lemongrass Chicken
  1. MARINATION STATION

    In a shallow dish, mix together ½ of the Asian Dressing and 1 tbsp of water. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast on a cutting board, flat-side down. Put the palm of your non-cutting hand on the top of the breast. Using a sharp knife, cut horizontally through the breast to make 2 thin chicken breast pieces. Place the chicken in the dish with the Asian dressing, coat well, and leave to marinate in the fridge for at least 15 minutes.

  2. TOASTY SEEDS & DRESSING

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion. In a bowl, place the remaining Asian Dressing, and the Sambal Oelek (to taste). Mix until combined.

  3. NOODLE TIME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through the Asian Sambal Oelek mixture. Cut the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and set aside.

  4. FRY & CHAR

    Return the pan to a medium-high heat with a drizzle of oil. Once hot, remove the Chicken/" title="View all our recipes with Chicken at eCook">Chicken from the marinade, reserving the marinade. Fry for 4-5 minutes on each side, until starting to char. In the final 1-2 minutes, add the reserved chicken marinade and chopped Lemongrass and baste the chicken. Remove the chicken from the pan and allow to rest for 5 minutes before slicing and seasoning. Pour the basting sauce into a bowl for serving.

  5. Pak Choi

    Separate the leaves of the trimmed Pak Choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on paper towel and season.

  6. PLATE IT UP

    Plate up the vermicelli noodles and top with the julienne carrots, Cucumber strips and Pak Choi. Lay over the charred Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices and drizzle over the marinade and Lemongrass basting sauce. Garnish with toasted sesame seeds and Fresh Mint. Yum!

  1. MARINATION STATION

    In a shallow dish, mix together ½ of the Asian Dressing and 2 tbsp of water. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts on a cutting board, flat-side down. Put the palm of your non-cutting hand on the top of the breast. Using a sharp knife, cut horizontally through the breast to make 2 thin chicken breast pieces. Place the chicken in the dish with the Asian dressing, coat well, and leave to marinate in the fridge for at least 15 minutes.

  2. TOASTY SEEDS & DRESSING

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion. In a bowl, place the remaining Asian Dressing, and the Sambal Oelek (to taste). Mix until combined.

  3. NOODLE TIME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through the Asian Sambal Oelek mixture. Cut the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and set aside.

  4. FRY & CHAR

    Return the pan to a medium-high heat with a drizzle of oil. Once hot, remove the Chicken/" title="View all our recipes with Chicken at eCook">Chicken from the marinade, reserving the marinade. Fry for 4-5 minutes on each side, until starting to char. In the final 1-2 minutes, add the reserved chicken marinade and chopped Lemongrass and baste the chicken. Remove the chicken from the pan and allow to rest for 5 minutes before slicing and seasoning. Pour the basting sauce into a bowl for serving.

  5. Pak Choi

    Separate the leaves of the trimmed Pak Choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on paper towel and season.

  6. PLATE IT UP

    Plate up the vermicelli noodles and top with the julienne carrots, Cucumber strips and Pak Choi. Lay over the charred Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices and drizzle over the marinade and Lemongrass basting sauce. Garnish with toasted sesame seeds and Fresh Mint. Yum!

  1. MARINATION STATION

    In a shallow dish, mix together ½ of the Asian Dressing and 3 tbsp of water. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts on a cutting board, flat-side down. Put the palm of your non-cutting hand on the top of the breast. Using a sharp knife, cut horizontally through the breast to make 2 thin chicken breast pieces. Place the chicken in the dish with the Asian dressing, coat well, and leave to marinate in the fridge for at least 15 minutes.

  2. TOASTY SEEDS & DRESSING

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion. In a bowl, place the remaining Asian Dressing, and the Sambal Oelek (to taste). Mix until combined.

  3. NOODLE TIME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through the Asian Sambal Oelek mixture. Cut the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and set aside.

  4. FRY & CHAR

    Return the pan to a medium-high heat with a drizzle of oil. Once hot, remove the Chicken/" title="View all our recipes with Chicken at eCook">Chicken from the marinade, reserving the marinade. Fry for 4-5 minutes on each side, until starting to char. In the final 1-2 minutes, add the reserved chicken marinade and chopped Lemongrass and baste the chicken. Remove the chicken from the pan and allow to rest for 5 minutes before slicing and seasoning. Pour the basting sauce into a bowl for serving.

  5. Pak Choi

    Separate the leaves of the trimmed Pak Choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 5-7 minutes until wilted. Drain on paper towel and season.

  6. PLATE IT UP

    Plate up the vermicelli noodles and top with the julienne carrots, Cucumber strips and Pak Choi. Lay over the charred Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices and drizzle over the marinade and Lemongrass basting sauce. Garnish with toasted sesame seeds and Fresh Mint. Yum!

  1. MARINATION STATION

    In a shallow dish, mix together ½ of the Asian Dressing and 4 tbsp of water. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts on a cutting board, flat-side down. Put the palm of your non-cutting hand on the top of the breast. Using a sharp knife, cut horizontally through the breast to make 2 thin chicken breast pieces. Place the chicken in the dish with the Asian dressing, coat well, and leave to marinate in the fridge for at least 15 minutes.

  2. TOASTY SEEDS & DRESSING

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion. In a bowl, place the remaining Asian Dressing, and the Sambal Oelek (to taste). Mix until combined.

  3. NOODLE TIME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through the Asian Sambal Oelek mixture. Cut the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and set aside.

  4. FRY & CHAR

    Return the pan to a medium-high heat with a drizzle of oil. Once hot, remove the Chicken/" title="View all our recipes with Chicken at eCook">Chicken from the marinade, reserving the marinade. Fry for 4-5 minutes on each side, until starting to char. In the final 1-2 minutes, add the reserved chicken marinade and chopped Lemongrass and baste the chicken. Remove the chicken from the pan and allow to rest for 5 minutes before slicing and seasoning. Pour the basting sauce into a bowl for serving.

  5. Pak Choi

    Separate the leaves of the trimmed Pak Choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 5-7 minutes until wilted. Drain on paper towel and season.

  6. PLATE IT UP

    Plate up the vermicelli noodles and top with the julienne carrots, Cucumber strips and Pak Choi. Lay over the charred Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices and drizzle over the marinade and Lemongrass basting sauce. Garnish with toasted sesame seeds and Fresh Mint. Yum!

Frequently Asked Questions

What is the preparation time for Charcoaled Lemongrass Chicken?

The preparation time for Charcoaled Lemongrass Chicken with vermicelli noodles, crunchy veg & Asian dressing is between 25 and 40 minutes.

What is the total time required to make Charcoaled Lemongrass Chicken with vermicelli noodles, crunchy veg & Asian dressing?

The total time required to make Charcoaled Lemongrass Chicken with vermicelli noodles, crunchy veg & Asian dressing is between 55 and 70 minutes.

How many servings does Charcoaled Lemongrass Chicken provide?

4 servings

What are the main ingredients in Charcoaled Lemongrass Chicken?

Asian Dressing, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, Julienne Carrot, Lemongrass, Mixed Sesame Seeds, Mung Bean Vermicelli Noodles, Pak Choi, Sambal Oelek

What is the nutritional information of Charcoaled Lemongrass Chicken?

Calories: 587, Carbs: 80 grams, Fat: grams, Protein: 41.9 grams, Sugar: 23.1 grams, Salt: 1947 grams

How do I prepare Charcoaled Lemongrass Chicken?

MARINATION STATION: In a shallow dish, mix together ½ of the Asian dressing and 2 tbsp of water. Place the chicken breasts on a cutting board, flat-side down. Put the palm of your non-cutting hand on the top of the breast. Using a sharp knife, cut horizontally through the breast to make 2 thin chicken breast pieces. Place the chicken in the dish with the Asian dressing, coat well, and leave to marinate in the fridge for at least 15 minutes. TOASTY SEEDS & DRESSING: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white seeds are lightly browned, shifting occasionally. Remove from the pan on completion. In a bowl, place the remaining Asian dressing, and the sambal oelek (to taste). Mix until combined. NOODLE TIME: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through the Asian sambal oelek mixture. Cut the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways, finely dice, and set aside. PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on paper towel and season. FRY & CHAR: Return the pan to a medium-high heat with a drizzle of oil. Once hot, remove the chicken from the marinade, reserving the marinade. Fry for 4-5 minutes on each side, until starting to char. In the final 1-2 minutes, add the reserved chicken marinade and chopped lemongrass and baste the chicken. Remove the chicken from the pan and allow to rest for 5 minutes before slicing and seasoning. Pour the basting sauce into a bowl for serving. PLATE IT UP: Plate up the vermicelli noodles and top with the julienne carrots, cucumber strips and pak choi. Lay over the charred chicken slices and drizzle over the marinade and lemongrass basting sauce. Garnish with toasted sesame seeds and fresh mint. Yum!

What should be prepared from my kitchen to make Charcoaled Lemongrass Chicken?

Asian Dressing, Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, Julienne Carrot, Lemongrass, Mixed Sesame Seeds, Mung Bean Vermicelli Noodles, Pak Choi, Sambal Oelek

How many calories does Charcoaled Lemongrass Chicken have?

587 calories

How much fat content does Charcoaled Lemongrass Chicken have?

grams

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