- Main
- Chicken
- Vietnamese
- Grill
- Stovetop
- Blender
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 1 1/2 lb
boneless skinless chicken breasts, halved horizontally into thin cutlets
- 2 tbsp
fish sauce
- 1 tbsp
brown sugar
- 1 tbsp
vegetable oil
- 3 cloves
garlic, minced
- 1 tsp
black pepper
For the peanut-lime sauce
- 1/2 cup
creamy peanut butter
- 1/4 cup
lime juice, freshly squeezed
- 2 tbsp
fish sauce
- 2 tbsp
brown sugar
- 1 piece
fresh ginger (1-inch), peeled and sliced
- 1
red chili, such as Fresno, stemmed, seeded for less heat
- 1/3 cup
warm water, plus more as needed
For the bowls
- 8 oz
rice vermicelli noodles
- 1
English cucumber, cut into matchsticks
- 2
carrots, peeled and grated or cut into matchsticks
- 1 cup
fresh mint and cilantro leaves, lightly packed
- 4
scallions, thinly sliced
- 1/3 cup
roasted peanuts, roughly chopped
- 1
lime, cut into wedges
- Dairy-free
Contains peanuts (creamy peanut butter, roasted peanuts) and fish (fish sauce).
Not checked: fresh mint and cilantro leaves.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a bowl or zip-top bag, stir together the fish sauce, brown sugar, oil, garlic and black pepper. Add the chicken cutlets, turn to coat, and let sit while you prep everything else (or refrigerate up to 8 hours).
20 min, hands-off
- 1 1/2 lb boneless skinless chicken breasts
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1 tsp black pepper
- Step 2
Make the sauce: blend the peanut butter, lime juice, fish sauce, brown sugar, ginger, chili and warm water until smooth, about 30 seconds. It should be pourable like heavy cream; blend in another tablespoon of water at a time if it is too thick. Set aside.
5 min
- 1/2 cup creamy peanut butter
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 piece fresh ginger (1-inch), peeled and sliced
- 1 red chili, such as Fresno, stemmed
- 1/3 cup warm water
- Step 3
Bring a pot of water to a boil. Add the rice vermicelli, turn off the heat and soak until tender, 4 to 6 minutes (check the package). Drain, rinse under cold water until cool, and drain well so the noodles are not watery.
8 min
- 8 oz rice vermicelli noodles
- Step 4
Heat a grill to medium-high (or a grill pan or heavy skillet over medium-high on the stovetop). Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side; it is done at 165°F in the thickest part. Move to a cutting board and rest 5 minutes, then slice crosswise into strips.
12 min
- 1 1/2 lb boneless skinless chicken breasts
- Step 5
Divide the noodles among 4 bowls. Top each with cucumber, carrot, herbs, scallions and sliced chicken.
5 min
- 1 1/2 lb boneless skinless chicken breasts
- 8 oz rice vermicelli noodles
- 1 English cucumber
- 2 carrots
- 1 cup fresh mint and cilantro leaves
- 4 scallions
- Step 6
Spoon the peanut-lime sauce generously over each bowl, scatter with chopped peanuts and serve with lime wedges. Toss everything together at the table before eating.
- 1/3 cup roasted peanuts
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026