Vietnamese Inspired Chicken Bowl

This makes a great weeknight dinner. It's flavorful and fast.

Ingredients:

- one pack of chicken tenders

- 1/2 jar of lemongrass paste 

- 1/6 of a cabbage thinly sliced 

- 2 carrots thinly sliced 

- 1/4 of a red onion

- salt to taste and 1/2 teaspoon ginger garlic paste 

- 1/4 of a green pepper sliced

- one pack of vermicelli rice noodles 

- a few handfuls of freshly chopped cilantro 

For the sauce - 

- ¼ cup fish sauce 

-  ¼ cup sugar

- ⅓ cup water

- 2 Tablespoons lime juice - - freshly squeezed (about half a lime)

- 2 teaspoons rice wine vinegar - - see Note 3

- 1 clove  chopped garlic 

- 1 small Thai chili pepper - - finely diced or in a hot sauce I used 1 teaspoon of peri-peri 

- 1 Tablespoon shredded carrot

- 1 teaspoon chili garlic sauce - - (optional)

Mix the sauce ingredients and later pour this over the food. 

Method 

1. slice all the vegetables and sauté in a little oil for about 5-10 in a wok until cooked and keep aside 

2. marinate the chicken in the lemongrass paste for about 1-2 hours and bake at 400 for about 20 minutes until it reaches 160F then slice

3. cook the noodles and make the sauce

4. add the ingredients to the bowl pour over the sauce and garnish with cilantro 

5. enjoy 

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