Caramelized Chicken and Vegetable Rice Noodles
Category: Main Dishes
Servings: 4
This vibrant and flavorful dish brings together the delicate taste of rice noodles, caramelized chicken, and a medley of fresh vegetables, all complemented by the zesty aroma of lime and a hint of spice. Perfect for a weeknight dinner or when you want to impress your guests with a light, yet satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice noodles | 200g |
| Chicken breast | 250g |
| Leeks | 100g |
| Carrots | 70g |
| Zucchini | 100g |
| Fresh ginger | 30g |
| Soy sauce | 50g |
| Sliced almonds | 10g |
| Vegetable oil | 1 tbsp |
| Tabasco® (optional) | To taste |
| Honey | 40g |
| Lime zest | 1 lime |
| Lime juice | 15g |
Instructions
Preparing the Chicken:
- Start by preparing the chicken. Cut the chicken breast into thin strips. In a small bowl, mix a few drops of Tabasco®, honey, lime zest, and lime juice from one untreated lime. Add the chicken strips to the bowl and toss to coat them evenly in the marinade. Let the chicken marinate for at least 20 minutes (you can also refrigerate it for an hour for extra flavor).
Preparing the Vegetables:
- While the chicken marinates, prepare the vegetables. Start by washing and trimming the zucchini. Using a mandoline slicer, cut the zucchini into thin rounds, then julienne them into thin strips.
- Peel the carrots using a vegetable peeler, then slice them into thin rounds with the mandoline. Take each round and cut it into thin matchstick-like strips.
- Clean and slice the leeks. Ensure that you remove any tough outer layers before cutting them into thin rounds.
Cooking the Chicken:
- In a large wok or pan, heat a tablespoon of vegetable oil over medium-high heat. Add the marinated chicken strips and cook for about 3-4 minutes, stirring occasionally, until the chicken is nicely browned and cooked through. Once done, remove the chicken from the pan and set it aside on a plate.
Stir-frying the Vegetables:
- In the same wok or pan, add the leeks, carrots, and zucchini. Stir-fry the vegetables over high heat for 2-3 minutes, until they start to soften but still retain their crunch.
- Add the soy sauce to the vegetables and continue cooking for another 3-4 minutes until the veggies are well-coated and lightly caramelized. You want them to have a nice golden color without being overcooked.
Preparing the Rice Noodles:
- While the vegetables are cooking, bring a large pot of water to a boil. Add a pinch of salt and the rice noodles. Cook according to the package instructions, usually around 3-5 minutes, until they are tender but still firm. Drain the noodles and set them aside.
Bringing It All Together:
- Once the vegetables are cooked to your liking, add the caramelized chicken back into the wok. Stir to combine everything evenly.
- Add the cooked rice noodles to the pan with the vegetables and chicken. Toss everything together for a minute or two, ensuring the noodles are well-coated in the flavorful sauce and vegetables.
Final Touches:
- Transfer the caramelized chicken and vegetable rice noodles to individual serving plates. Garnish with a handful of toasted sliced almonds for added crunch and flavor.
- Serve immediately, and enjoy your delicious and aromatic caramelized chicken and vegetable rice noodles!
Tips for Success:
- If you prefer a more intense spice, you can increase the amount of Tabasco® or even add some fresh chili slices while stir-frying the vegetables.
- For a more authentic flavor, you can substitute the vegetable oil with sesame oil, which adds a lovely nutty taste.
- To make this dish a bit richer, you can add a splash of coconut milk while stir-frying the vegetables for a creamy twist.
This dish is a delightful combination of savory, sweet, and tangy flavors, with the perfect balance of crunch from the vegetables and a soft texture from the noodles. It’s sure to be a crowd-pleaser at your next meal!
