Satay Chicken Vermicelli Bowl

I love love love everything South-East Asian, I find it so easy to make yet packed with flavour. This recipe is a a mix between Thai and Vietnamese Cuisine!

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Ingredients
(Serves 2)

  • 1 medium carrot
  • 1/2 cucumber
  • 1 small mango
  • 250g chicken breast fillets (about 6)
  • 150g vermicelli noodles (I get these, I like their thickness)
  • 1 lime
  • Optional: Cilantro, Thai Basil, Dumplings, Springrolls, Green Onions, Nuoc Cham (to drizzle all over)

For the chicken marinade

  • 1/3 cup peanut butter
  • 2 tbsp packed brown sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp Huy Fong Chili Garlic Sauce (or to taste)
  • 1 tbsp maple syrup
  • 1tbsp canola oil
  • 2 tbsp water

Method

  1. In a small jar, whisk all the marinade ingredients together
  2. In a medium bowl, pour the marinade over the chicken fillets and let sit for 10 minutes
  3. While the chicken is marinating, bring a pot of water to boil and cook the vermicelli's according to the instructions, set aside.
  4. Grill chicken fillets on BBQ at medium heat for 10-12 minutes (or until chicken is no longer pink inside)
  5. While the chicken is cooking, peel and slice the cucumbers, carrots, mango and cut the lime in quarters.
  6. Assemble bowls by putting the vermicelli noodles at the bottom and the rest of the ingredients on top. 

That's it! I hope you enjoy this recipe, it's the perfect little compromise when you don't want to go out and spend at your favourite Thai/Vietnamese restaurant !

XO,
Marie Cristina

Marie CristinaComment