Saigon Chicken Breasts Recipe

Name: Saigon Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried rice noodles; 3 tablespoons finely chopped lemongrass, white inner bulb only; 3 tablespoons sugar; 2 garlic cloves, coarsely chopped; One 1-inch piece of fresh ginger, peeled and coarsely chopped; 1 serrano chile, coarsely chopped; 1 tablespoon peanut oil; 1/4 cup fresh lime juice; 1/4 cup Asian fish sauce; Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick; 1/4 cup water; 1/4 cup coarsely chopped cilantro; 1/4 cup coarsely chopped roasted peanuts

Servings: persons

1 pound dried rice noodles
3 tablespoons finely chopped lemongrass, white inner bulb only
3 tablespoons sugar
2 garlic cloves, coarsely chopped
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1 tablespoon peanut oil
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
1/4 cup water
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped roasted peanuts

1
In a large bowl, cover the rice noodles with water and let stand until pliable, about 20 minutes.
2
In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste.
3
Scrape the mixture into a bowl and stir in the lime juice and fish sauce.
4
Put the chicken in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the chicken.
5
Marinate for 20 minutes.
6
Stir the water and cilantro into the remaining lemongrass mixture.
7
Light a grill.
8
Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes.
9
Drain and return to the pot.
10
Rinse with cold water and drain again, then repeat the process once more.
11
Let the rice noodles dry, lifting them to separate the strands.
12
Grill the chicken over a medium-hot fire or in a preheated grill pan for 3 to 4 minutes per side.
13
Let cool for 1 to 2 minutes, then cut the breasts into thick strips.
14
Toss the rice noodles with the lemongrass dressing and the peanuts, top with the chicken and serve.

623

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound dried rice noodles, 3 tablespoons finely chopped lemongrass, white inner bulb only, 3 tablespoons sugar, 2 garlic cloves, coarsely chopped, and more.

Yes, Saigon Chicken Breasts falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Saigon Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions