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Thai Marinated Chicken StripsTheWorldWideGourmet.com

Total time: less than 15 min

Marinating time: 30 minutes
Preparation time: 10 minutes
Cooking time: 8 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:168.9 kcal

Proteins:8 g

Fats:7.9 g

Carbohydrate:18.3 g

Fibers:2.3 g

Sugar:3 g

Cholesterol:13.9 mg

Sodium:139.1 mg

Calcium:73.8 mg

Energy:612 kcal

Proteins:29.1 g

Fats:28.7 g

Carbohydrate:66.4 g

Fibers:8.3 g

Sugar:10.7 g

Cholesterol:50.2 mg

Sodium:504 mg

Calcium:267.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

300

g

chicken breast

30

ml

vegetable oil

200

g

packet soy vermicelli

350

g

bean sprouts

1/2

cucumber

1

clove of garlic

30

ml

nuoc mam (fish sauce) or soy sauce

juice of 1 lemon

125

ml

coconut milk

30

ml

chopped green onion

15

ml

fresh basil, chopped

1.25

ml

mild crushed chilies or diced sweet red pepper

1

lemon grass leaves

1

sprigs of fresh cilantro

METHOD

  1. In a bowl, combine all the ingredients for the marinade.
  2. Cut the chicken breasts into strips; place them in a dish and pour the marinade over top. Marinate for 30 minutes.
  3. Cook the vermicelli in boiling water according to the package directions.
  4. Peel the cucumber; seed it using a small spoon; cut the flesh into small cubes.
  5. Peel and crush the garlic.
  6. Heat 1 tbsp. oil in a wok; sauté the bean sprouts for 2 minutes. Add the garlic, nuoc mam, cilantro and drained noodles. Keep hot.
  7. Wipe out the wok with a paper towel so that you can use it again right away. Heat 1 tbsp. oil; sauté the drained chicken strips for 3 to 4 minutes. Add the diced cucumber to the vermicelli. Serve immediately.

..........
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including Thai marinade, vermicelli, bean sprouts and nuoc mam.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling

CHEF'S NOTES

This marinade combines the subtle fresh flavor of lemon grass, the sweetness of mild peppers and the peppery note of Thai basil, along with delicately-scented cilantro.

Lemon grass is a traditional ingredient in southeast Asian cooking. Thai and Vietnamese cooks often use dried lemon grass leaves in marinades for meat or fish. They also have a tenderizing property.



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