Flavor-packed and nutrient-rich Lemongrass Chicken Vermicelli Bowl.
Where can I find Mirin?
Mirin can be found at most Asian grocery stores. I’ve seen it at Kroger stores as well!
What Sweet Chili sauce do you recommend?
I used Mae Ploy and it was delicious!
Can I make this recipe vegan?
Definitely! I have the same recipe here using tofu.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemongrass Chicken Vermicelli Bowl
Flavor-packed and nutrient-rich Lemongrass Chicken Vermicelli Bowl.
Servings 4 servings
Ingredients
Pickled Carrots
- 4 medium carrots, julienned
- 1 cup water
- ½ cup distilled white vinegar
- ½ cup rice vinegar
- 2 tbsp granulated sugar
- 2 tbsp kosher salt
Sweet Chili Dressing
- ½ cup sweet chili sauce
- ¼ cup rice vinegar
- 2 tbsp tamari or low-sodium soy sauce
- 2 tbsp creamy unsalted peanut butter
Lemongrass Chicken
- 2 tbsp high-heat oil (such as avocado), divided
- 1 lb boneless, skinless chicken thighs
- 1 lemongrass stalk, outer layer removed, cleaned, and finely chopped
- 1-inch thumb ginger, peeled and finely minced
- 3 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- â…“ cup tamari or low-sodium soy sauce
Sauteed Mushrooms
- 1 tbsp high-heat oil (such as avocado)
- 5 oz. mushrooms (I recommend shiitake or oyster)
- 1 tbsp tamari or low-sodium soy sauce
- 1 tbsp mirin (or sub rice vinegar)
- 1 tsp brown sugar
Other Bowl Ingredients
- 4 cups chopped romaine lettuce
- 8 oz. vermicelli noodles
- 1 bunch fresh Thai Basil
- 1 cucumber, sliced
- ¼ cup chopped peanuts
- Sesame seeds, for topping
Instructions
Pickled Carrots
- Add julienned carrots to a large sterilized jar (with a lid).
- In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 2-3 minutes. Remove from heat and pour vinegar mixture over the carrots. Let carrots sit at room temp for 30 minutes before storing in the fridge until assembly time.
Cook Noodles
- Boil a pot of water. Cook noodles according to pkg directions. Drain and rinse with cold water. Set aside.Â
Dressing
- Whisk together all ingredients in a small bowl. Refrigerate until ready to serve.
Lemongrass Chicken
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides until golden brown. They do not have to be cooked through. Remove from pan and set aside.Â
- Heat remaining 1 tbsp oil in the same skillet over medium-high heat. Add lemongrass, ginger, garlic, and red chili flakes. Cook for 3-4 minutes, stirring frequently to prevent burning, until lemongrass looks "melted"/broken down and garlic and ginger is fragrant.
- Arrange the seared chicken thighs in the skillet in a single layer. Pour over tamari. Bring to a low boil, reduce to simmer, and cook for 3-4 minutes. Until chicken is cooked through. Remove from pan, transfer to a plate, set aside.Â
Mushrooms
- In the same skillet used to cook the chicken, heat 1 tbsp oil over medium-high. Add mushrooms and a pinch of kosher salt. Cook for 5-6 minutes until they’ve lost most of their moisture and browned. Add mirin, tamari, and brown sugar. Cook until mushrooms are completely coated in sauce. Set aside.Â
Assembly
- Divide lettuce among 4 bowls. Top with noodles, cucumber, sliced lemongrass chicken, mushrooms, and pickled carrots. Drizzle over dressing and garnish with Thai basil, chopped peanuts, and sesame seeds. Enjoy!
