Lemongrass Chicken Vermicelli Bowl

Ingredients

• Marinade
• 1- 1.5 lbs chicken thighs, boneless and skinless
• 1 stalk of lemongrass, finely minced
• 1 shallot minced
• 5 cloves garlic, minced
• 1 tbsp fish sauce
• 2.5 tbsp soy sauce
• 1.5 tsp sugar
• 1.5 tsp hoisin sauce
• 2 tbsp sambal chili
• 3 tbsp neutral cooking oil
• salt and pepper to taste
• Salad Base
• 1 pkg of vermicelli noodles (I use a Taste of Thai Vermicelli noodles)
• Fresh cilantro
• Fresh green onion
• Lettuce
• Cucumber slices
• Shredded Carrots
• Nuoc cham dipping sauce
• – 1 tbsp fish sauce
• – 1 tsp rice vinegar
• – 1.5 tsp sugar
• – 1 cup warm water
• – 1 tbsp sambal chili
• – 2 grated garlic cloves

Instructions

1. Marinade Chicken overnight for best results, or at least a couple hours before cooking.
2. Set airfryer to 400 degrees, cook chicken until golden on each side, and cooked through. About 8 minutes on one side, and 6 on the other.
3. While chicken is cooking, wash and chop all vegetables.
4. In a small bowl add your nuoc cham ingredients, stir well, adjust if needed. Set aside
5. In a medium pot bring water to a boil, and boil noodles as directed on package. Rinse noodles immediately after cooking with cold water. Rinse thoroughly, this keeps them fresh in the fridge if there is leftovers. It also prevents your vegetables from wilting from a hot noodle.
6. Assemble by placing noodles on the bottom, chicken on top, then surround the bowl with your assortment of vegetables. Top with nuoc cham.
7. Enjoy!

Tips & Notes