Vietnamese Basil Chicken With Peppers

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This colorful dish indulges in a cross-cultural pairing of Vietnamese and Thai tastes."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (388.4 g)
  • Calories 524
  • Total Fat - 15.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 319.1 mg
  • Sodium - 777.7 mg
  • Total Carbohydrate - 73.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 11.2 g
  • Protein - 26.8 g
  • Calcium - 80.8 mg
  • Iron - 5.3 mg
  • Vitamin C - 112.9 mg
  • Thiamin - 0.2 mg

Step 1

In a medium bowl, combine the oyster sauce, honey, hoisin sauce, fish sauce, egg yolk, 1 teaspoon of the chili paste, and the lemongrass. Mix well.

Step 2

Add the chicken and toss.

Step 3

Transfer to a large plastic food storage bag, seal tightly, and refrigerate 30 minutes or up to 5 hours.

Step 4

Place the noodles in a large bowl and cover with hot water. Let stand for 30 minutes, until soft; drain well.

Step 5

In a large skillet or wok, heat the chicken stock, salt, and remaining chili paste to a simmer.

Step 6

Add the noodles, mix well, and cook just until hot, about 1 minute.

Step 7

Transfer the noodles to a serving platter and cover to keep warm.

Step 8

In the same pan, heat the peanut oil over high heat.

Step 9

Add the bell pepper squares and cook, stirring often, until they begin to soften, 2 to 3 minutes. Add the chicken and marinade and stir-fry just until the chicken is cooked through, 3 to 4 minutes.

Step 10

Stir in the scallions and basil and remove from the heat.

Step 11

Spoon over the noodles and sprinkle with the cashews.

Tips & Variations


No special items needed.

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