North, South, East, West, you will search far and wide to find a recipe that beats this Oriental-style chicken salad, Chef! A special tangy dressing coats cucumber matchsticks, carrot ribbons, daikon (a Japanese radish), pan-toasted peanuts, spring onion, and NOMU Oriental Rub-spiced chicken.
Doos Wine’s Vietnamese-style Chicken
Doos Wine’s Vietnamese-style Chicken
with daikon & toasted peanuts
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Cucumber
- Daikon Rounds
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Green Leaves
- Mixed Herbs
- NOMU Oriental Rub
- Peanuts
- Spring Onion
- Spring Onions
- Tangy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
HERBACEOUS HERBS
Rinse, pick and finely chop the mixed herbs. Place ½ into a salad bowl and set the remainder aside.
TANGY & TASTY
To the bowl of herbs, add the sliced chilli (to taste) and toss together with the grated ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot ribbons, the Cucumber matchsticks, the daikon matchsticks, and the shredded leaves. Set aside.
TOASTED Peanuts
Place the chopped 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. 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 reserved fresh herbs, and the spring onion greens. Last but not least, pour yourself a glass of Doos wine. Cheers, Chef!
HERBACEOUS HERBS
Rinse, pick and finely chop the mixed herbs. Place ½ into a salad bowl and set the remainder aside.
TANGY & TASTY
To the bowl of herbs, add the sliced chilli (to taste) and toss together with the grated ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot ribbons, the Cucumber matchsticks, the daikon matchsticks, and the shredded leaves. Set aside.
TOASTED Peanuts
Place the chopped 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. 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 reserved fresh herbs, and the spring onion greens. Last but not least, pour yourself a glass of Doos wine. Cheers, Chef!
HERBACEOUS HERBS
Rinse, pick and finely chop the mixed herbs. Place ½ into a salad bowl and set the remainder aside.
TANGY & TASTY
To the bowl of herbs, add the sliced chilli (to taste) and toss together with the grated ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot ribbons, the Cucumber matchsticks, the daikon matchsticks, and the shredded leaves. Set aside.
TOASTED Peanuts
Place the chopped 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 reserved fresh herbs, and the spring onion greens. Last but not least, pour yourself a glass of Doos wine. Cheers, Chef!
HERBACEOUS HERBS
Rinse, pick and finely chop the mixed herbs. Place ½ into a salad bowl and set the remainder aside.
TANGY & TASTY
To the bowl of herbs, add the sliced chilli (to taste) and toss together with the grated ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the Carrot ribbons, the Cucumber matchsticks, the daikon matchsticks, and the shredded leaves. Set aside.
TOASTED Peanuts
Place the chopped 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 reserved fresh herbs, and the spring onion greens. Last but not least, pour yourself a glass of Doos wine. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Doos Wine’s Vietnamese-style Chicken?
The preparation time for Doos Wine’s Vietnamese-style Chicken with daikon & toasted peanuts is between 20 and 45 minutes.
What is the total time required to make Doos Wine’s Vietnamese-style Chicken with daikon & toasted peanuts?
The total time required to make Doos Wine’s Vietnamese-style Chicken with daikon & toasted peanuts is between 35 and 55 minutes.
How many servings does Doos Wine’s Vietnamese-style Chicken provide?
4 servings
What are the main ingredients in Doos Wine’s Vietnamese-style Chicken?
Carrot, Chicken, Cucumber, Daikon Rounds, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Green Leaves, Mixed Herbs, NOMU Oriental Rub, Peanuts, Spring Onion, Spring Onions, Tangy Dressing
What is the nutritional information of Doos Wine’s Vietnamese-style Chicken?
Calories: 657, Carbs: 45 grams, Fat: grams, Protein: 54.4 grams, Sugar: 16 grams, Salt: 3185 grams
How do I prepare Doos Wine’s Vietnamese-style Chicken?
TANGY & TASTY: To the bowl of herbs, add the sliced chilli (to taste) and toss together with the grated ginger, the spring onion whites, the tangy dressing, a sweetener (to taste), a generous drizzle of olive oil and seasoning. Toss with the carrot ribbons, the cucumber matchsticks, the daikon matchsticks, and the shredded leaves. Set aside. 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 reserved fresh herbs, and the spring onion greens. Last but not least, pour yourself a glass of Doos wine. Cheers, Chef! 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. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning. TOASTED PEANUTS: Place the chopped 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. HERBACEOUS HERBS: Rinse, pick and finely chop the mixed herbs. Place ½ into a salad bowl and set the remainder aside.
What should be prepared from my kitchen to make Doos Wine’s Vietnamese-style Chicken?
Carrot, Chicken, Cucumber, Daikon Rounds, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Green Leaves, Mixed Herbs, NOMU Oriental Rub, Peanuts, Spring Onion, Spring Onions, Tangy Dressing
How many calories does Doos Wine’s Vietnamese-style Chicken have?
657 calories
How much fat content does Doos Wine’s Vietnamese-style Chicken have?
grams
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