Ginger-Lime Chicken with Rice Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 94 milligrams
- Sodium
- 797 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 2 grams
- Protein
- 39 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 40 min
Ingredients
3 tablespoons fresh lime juice
4 teaspoons fish sauce
4 teaspoons soy sauce
4 teaspoons sugar
1 teaspoon grated fresh ginger
4 skinless, boneless chicken breasts (about 6 ounces each)
4 cloves garlic (1 grated, 3 chopped)
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
6 ounces dried rice vermicelli
1/2 pound snow peas, strings removed
1 cup fresh cilantro, torn
Directions
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.