What are the main ingredients in Doos Wine’s Vietnamese-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Doos Wine’s Vietnamese-style Chicken

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

with daikon & toasted peanuts

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of Doos Wine’s Vietnamese-style Chicken

Serves 1

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!

Mixed Herbs - 6g
Fresh Chilli - 1
Fresh Ginger - 10g
Spring Onion - 1
Tangy Dressing - 30ml
Carrot - 120g
Cucumber - 100g
Daikon Rounds - 30g
Green Leaves - 40g
Peanuts - 10g
Free-range Chicken Breast - 1
NOMU Oriental Rub - 10ml

Download the Recipe

Serves 2

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!

Mixed Herbs - 10g
Fresh Chilli - 1
Fresh Ginger - 20g
Spring Onion - 1
Tangy Dressing - 60ml
Carrot - 120g
Cucumber - 200g
Daikon Rounds - 60g
Green Leaves - 80g
Peanuts - 20g
Free-range Chicken Breasts - 2
NOMU Oriental Rub - 20ml

Download the Recipe

Serves 3

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!

Mixed Herbs - 16g
Fresh Chillies - 2
Fresh Ginger - 30g
Spring Onions - 2
Tangy Dressing - 90ml
Carrot - 240g
Cucumber - 300g
Daikon Rounds - 90g
Green Leaves - 120g
Peanuts - 30g
Free-range Chicken Breasts - 3
NOMU Oriental Rub - 30ml

Download the Recipe

Serves 4

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!