Vietnamese Coconut & Honey Chicken Bun Bowl

Gluten Free, Dairy Free, Soy Free, Nut Free, **Contains Sesame Oil

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 2

Ingredients

Chicken and Marinade

• 300g chicken thigh fillets, fat trimmed, thinly sliced

• 3 tablespoons coconut aminos

• 1 tablespoon honey, mixed with 1 tablespoon of warm water

• 1 tablespoon rice wine vinegar

• 3 cloves garlic, finely chopped

Bowl Ingredients

• 1 carrot, julienne

• 2 baby cucumbers, sliced thinly

• 6 baby cos lettuce leaves, finely sliced

• 2 small handfuls of shaved purple cabbage

• 1 small handful mint leaves, picked from stems

• 1 small handful coriander, picked from stems

• 100g brown rice vermicelli noodles, dried

Nước Chấm Dressing

• 1 lime, squeezed

• 1 tablespoon fish sauce

• 1 teaspoon coconut sugar, mixed in 1 tablespoon warm water

• 1 tablespoon rice wine vinegar

Method

Coconut & Honey Chicken

1. Trim the fat from chicken thigh fillets and slice, place chicken in a bowl.

2. Add marinade ingredients to the bowl and mix. Cover the bowl and place in the fridge, while you prepare the bowl ingredients (come back to this section after step 2 of bowl preparation).

3. On medium heat, heat 1 tablespoon of olive oil on in a pan and add chicken. Cook for approximately 10 minutes, or until chicken is cooked and the sauce has reduced down and thickened.

Bowl

1. Soak vermicelli noodles in a bowl of boiling hot water for 5 minutes (or according to packet), cover, then drain and rinse under cold water.

2. Prepare the carrot, baby cucumbers, lettuce, cabbage, mint and coriander and arrange ingredients in the bowl. Add the rice noodles and top with chicken.

Nước Chấm Dressing

1. Combine all ingredients in a small bowl and mix well. Adjust ingredients to taste if needed.

2. Drizzle dressing over bowl and serve with a lime cheek.