Serving: 3 servings
2 Skinless, boneless chicken breast
2 Tbsp vegetable oil
4 Tbsp honey
2 Tbsp light brown sugar
4 Tbsp fish sauce
2 Tbsp oyster sauce
1 Tsp crushed black pepper
5 Garlic cloves (minced)
3 Small shallot (minced)
1 Package of rice noodle (cooked, rinsed and drained)
½ Cup bean sprouts
½ Cup cucumber (julienned)
1 Cup of shredded iceberg lettuce
¼ Cup Mints (roughly chopped) - garnish
Salted peanut (roughly chopped) – garnish
Nuoc mam cham
1 - In a bowl or a zip lock bag, combine vegetable oil, honey, brown sugar, fish sauce, oyster sauce, black pepper, garlic, and shallot. Mix ingredients well, then add chicken breasts. Completely coat chicken breast with marinade and refrigerate for 3-4 hours or overnight.
2 - After marinating, remove chicken breasts and discard the marinade. Grill chicken breasts over medium high heat until cooked through. The juices should run clear when cooked. Remove from heat and let chicken rest for a few minutes then cut into strips. Set aside.
3 - In a bowl, combine bean sprouts, cucumber, and iceberg lettuce. Add rice noodles, and chicken breast strips. Sprinkle with mints and peanuts over the top. Serve with nuoc mam cham.
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