Informations supplémentaires
25 min.
|
613 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Preheat the oven to 425°F. Spread the chicken breasts on a baking sheet. Season with salt and pepper. Cook in the oven for 12-15 minutes. In a bowl, shred the chicken. Add half of the hoisin sauce and mix well.
2. Setup
Using a mandoline, thinly slice the carrot, lengthwise. Slice the cucumber. Cut the lime in half. Separate the cilantro and mint leaves from the stems.
3. Make the vegetable mixture
In a bowl, combine the carrots, the cucumbers, the mint and cilantro leaves. Season with salt and pepper.
4. Cook the vermicelli
Bring a pot of water to a boil. Cook the vermicelli for 2-3 minutes. Drain and set aside.
5. Make the peanut sauce
In a small pot, combine the peanut butter, the rest of the hoisin sauce, the sambal oelek, to taste (caution! spicy) and 1 tbsp of vinegar. Cook on medium-low heat for 2-4 minutes. Once smooth, add the lime juice, to taste.
6. Plate your dish
Serve the chicken with the vermicelli, the vegetables and the herbs. Garnish with the sauce. Bon appétit!
300gChicken Breast
120gRice Vermicelli
1unitCarrot(s)
1unitLebanese Cucumber(s)
1unitFresh Mint and Cilantro
54gPeanut Butter
30mlHoisin Sauce
1unitLime
15mlSweet Chili Sauce
What you need
Pot, Strainer, Baking sheet, Bowls.
613 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
20g
31%
cholesterol
92mg
31%
fiber
5g
20%
protein
40g
saturated
3g
15%
sodium
552mg
23%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg