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
Charcoaled Lemongrass Chicken
with vermicelli noodles, crunchy veg & Asian dressing
Hands on Time: 25 - 40 minutes
Overall Time: 55 - 70 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATION STATION
In a shallow dish, mix together ½ of the Asian dressing and 1 tbsp of water. Place the 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.
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.
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.
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.
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!
Asian Dressing - 60ml
Free-range Chicken Breast - 1
Mixed Sesame Seeds - 5ml
Sambal Oelek - 10g
Mung Bean Vermicelli Noodles - 1 cake
Lemongrass - 1 stick
Pak Choi - 100g
Julienne Carrot - 75g
Cucumber - 50g
Fresh Mint - 4g
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.
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.
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.
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!
Asian Dressing - 120ml
Free-range Chicken Breasts - 2
Mixed Sesame Seeds - 10ml
Sambal Oelek - 20g
Mung Bean Vermicelli Noodles - 2 cakes
Lemongrass - 1 stick
Pak Choi - 200g
Julienne Carrot - 150g
Cucumber - 100g
Fresh Mint - 8g
MARINATION STATION
In a shallow dish, mix together ½ of the Asian dressing and 3 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.
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.
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.
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!
Asian Dressing - 180ml
Free-range Chicken Breasts - 3
Mixed Sesame Seeds - 15ml
Sambal Oelek - 30g
Mung Bean Vermicelli Noodles - 3 cakes
Lemongrass - 2 sticks
Pak Choi - 300g
Julienne Carrot - 225g
Cucumber - 150g
Fresh Mint - 12g
MARINATION STATION
In a shallow dish, mix together ½ of the Asian dressing and 4 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.
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.
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.
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!
Asian Dressing - 240ml
Free-range Chicken Breasts - 4
Mixed Sesame Seeds - 20ml
Sambal Oelek - 40g
Mung Bean Vermicelli Noodles - 4 cakes
Lemongrass - 2 sticks
Pak Choi - 400g
Julienne Carrot - 300g
Cucumber - 200g
Fresh Mint - 15g
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