Vietnamese Basil Chicken With Peppers
Recipe: #35735
September 19, 2020
Categories: Chicken, Peppers Thai, Vietnamese, Boneless Pieces, more
"This colorful dish indulges in a cross-cultural pairing of Vietnamese and Thai tastes."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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