Vietnamese Basil Chicken With Peppers
September 19, 2020
"This colorful dish indulges in a cross-cultural pairing of Vietnamese and Thai tastes."
- 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
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.
Add the chicken and toss.
Transfer to a large plastic food storage bag, seal tightly, and refrigerate 30 minutes or up to 5 hours.
Place the noodles in a large bowl and cover with hot water. Let stand for 30 minutes, until soft; drain well.
In a large skillet or wok, heat the chicken stock, salt, and remaining chili paste to a simmer.
Add the noodles, mix well, and cook just until hot, about 1 minute.
Transfer the noodles to a serving platter and cover to keep warm.
In the same pan, heat the peanut oil over high heat.
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.
Stir in the scallions and basil and remove from the heat.
Spoon over the noodles and sprinkle with the cashews.
Tips & Variations
No special items needed.