1large organic chicken breast (about 6 oz), skinned and boned
Nuoc Cham (Vietnamese dipping sauce)
2Tbsplime juice (or to taste)
1Tbspseasoned rice vinegar, gluten free if desired
1tspfish sauce (or to taste)
1tspfinely minced bird’s eye chili
3ozdry rice vermicelli noodles
1cupfinely shredded red cabbage, blanched and chilled
1large carrot, finely shredded
1/2unpeeled English cucumber, julienned
1cupbean sprouts, blanched and chilled
Lime wedges for garnish
2green onions, diagonally sliced
In large bowl, combine all spicy chicken ingredients except chicken breast and whisk to blend. Add chicken breast and stir to evenly coat. Cover and refrigerate for 1 hour, or overnight for more tenderness.
In small bowl, stir nuoc cham ingredients together. Add more lime juice or fish sauce to taste if you wish. Set aside.
In bowl of hot water, soak noodles for 3 minutes. Drain and rinse under cold running water to prevent them from sticking together. Set aside.
In frying pan, heat 2 tsp grapeseed oil. Remove chicken from marinade and place in pan. Fry over medium heat until chicken is golden brown on both sides and a meat thermometer inserted into thickest portion of the breast reads 165 F. Transfer chicken to cutting board to rest for 5 minutes. Slice crosswise into thin strips.
Divide noodles between 2 bowls. Top with vegetables and drizzle with equal amounts of nuoc cham. Arrange sliced chicken over top and tuck cilantro and lime wedges on the side. Sprinkle with green onions. Serve warm or at room temperature.
Per serving: 348 calories; 26 g protein; 13 g fat (2 g sat. fat); 34 g total carbohydrates (11 g sugars, 5 g fiber); 531 mg sodium