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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.29
for 4 servings · R48.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Baby Carrots needs 960 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 96% of packR62.39
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Citrus Umami Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Carrot, Chicken, Chicken Breast, Chilli, Citrus Umami Blend, Cucumber, Ginger, NOMU One For All Rub, Peanuts, Salad Leaves, Spring Onion
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 Carrot, Chicken, Chicken Breast, Chilli, Citrus Umami Blend, Cucumber, Ginger, NOMU One For All Rub, Peanuts, Salad Leaves, Spring Onion
How many calories does Vietnamese-style Chicken have?
484 calories
How much fat content does Vietnamese-style Chicken have?
grams