Vietnamese Curry Chicken and Rice Noodle Salad Bowl
Ingredients
The chicken and sauce
-
1
lb
boneless, skinless chicken breasts, cut into ½-inch chunks
-
3
tablespoons
curry powder, divided
-
2
tablespoons
canola oil, divided
-
3
cloves
garlic, peeled and pressed
-
1
medium
yellow onion, peeled and sliced into rings
-
1 ½
cups
Almond Breeze Almondmilk Coconutmilk Original
-
2
tablespoons
brown sugar
The salad
-
6 to 8
ounces
rice noodles, such as vermicelli
-
1
medium
cucumber, seeded and sliced thinly or shredded
-
1
medium
carrot, peeled and shredded
-
1
medium
red bell pepper, seeded and sliced thinly
-
2
stalks
green onions, chopped
-
¼
cup
peanuts
Nuac Cham Dipping Sauce
-
¼
cup
rice wine vinegar
-
¼
cup
fish sauce
-
3-4
medium
limes, juiced
-
2
cloves
garlic, minced
-
2
tablespoons
grated carrot
-
2
tablespoons
sugar
-
a pinch
red pepper flakes
Instructions
- Dust the chicken pieces with 1 tablespoon of curry powder and set aside.
- Heat canola oil in a large sauté pan over medium-high heat, add garlic and cook until fragrant.
- Add onion and cook until soft, then remove from the pan.
- Brown the chicken in the remaining oil for about 5-7 minutes until cooked on all sides.
- Mix almond milk, remaining curry powder, and brown sugar, then add to the pan with chicken and onions.
- Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes until sauce reduces.
- Soak rice noodles in boiling water for about 5 minutes until softened, then drain.
- Assemble salad bowls with noodles, curry chicken, vegetables, fresh herbs, and peanuts.
- Drizzle with Nuac Cham dipping sauce and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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