Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle Recipe

Name: Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken (thighs preferred); 3 tablespoons chopped fresh cilantro; 4 tablespoons fish sauce or 4 tablespoons soy sauce; 3 tablespoons chopped lemongrass, bulbs; 3 smashed garlic cloves; 2 teaspoons lime zest; 3 tablespoons fresh squeezed lime juice; 1 teaspoon fresh ground white pepper (or black); ¼ cup julienned scallion; ½ cup julienned red bell pepper; ¼ cup julienned jicama; ½ cup julienned snow peas; 1 tablespoon sugar; 1 tablespoon chili sauce; 1 tablespoon spicy sesame oil; 2 tablespoons toasted sesame seeds; 2 cups rice noodles (linguine shaped works best); 1 dash extra virgin olive oil; 2 sprigs cilantro (to garnish)

Servings: persons

2 lbs boneless skinless chicken (thighs preferred)
3 tablespoons chopped fresh cilantro
4 tablespoons fish sauce or 4 tablespoons soy sauce
3 tablespoons chopped lemongrass, bulbs
3 smashed garlic cloves
2 teaspoons lime zest
3 tablespoons fresh squeezed lime juice
1 teaspoon fresh ground white pepper (or black)
¼ cup julienned scallion
½ cup julienned red bell pepper
¼ cup julienned jicama
½ cup julienned snow peas
1 tablespoon sugar
1 tablespoon chili sauce
1 tablespoon spicy sesame oil
2 tablespoons toasted sesame seeds
2 cups rice noodles (linguine shaped works best)
1 dash extra virgin olive oil
2 sprigs cilantro (to garnish)

1
Chicken:.
2
Puree cilantro, 2 tbsp fish/soy sauce, lemongrass bulb, garlic, lime zest, lime juice and ground pepper in blender to a course paste.
3
Coat chicken with mixture and refrigerate for at least 30 minutes.
4
Turn chicken (recoating with excess in dish) 15 minutes after refrigerating.
5
Jicama Slaw:.
6
Place scallions, peppers, jicama and snow peas in large mixing bowl.
7
Whisk sugar, 1 tbsp fish/soy sauce, chili sauce, sesame oil and sesame seeds in small mixing bowl.
8
Pour sauce mixture onto vegetables and mix thoroughly.
9
Cover and refrigerate until ready to serve (can be made 24 hrs ahead).
10
Remove chicken from refrigerator and prepare grill medium to high heat.
11
Boil water for rice noodles.
12
Grill chicken (with marinade paste on) until cooked thoroughly.
13
Remove from heat, cover and let rest.
14
Add noodles to boiling water and turn off heat.
15
Let soak until tender and drain (adding a dash of extra-virgin olive oil to prevent sticking).
16
Plate noodles and top with slaw.
17
Add chicken on top of noodles and slaw and garnish with cilantro.

1295

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 lbs boneless skinless chicken (thighs preferred), 3 tablespoons chopped fresh cilantro, 4 tablespoons fish sauce or 4 tablespoons soy sauce, 3 tablespoons chopped lemongrass, bulbs, and more.

Yes, Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle

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