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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this recipe in The Witchita Eagle of all places. The name comes from its originating restaurant - Saigon, a very popular place in Witchita... Kansas!! It sounds delish & good for hot weather. Plan to cook outside using a wok on a hot grill so as not to heat up the house. Marinate chicken a few hours. use any piece of chicken you have _ I freeze fryers I cut up in parts so it'll depend on what is in the freezer when I get to making this one. Ingredients:
1 1/2 lbs chicken breasts, cut into pieces about 1-inch by 1/2-inch by 1/4- inch thick |
1/2 cup hoisin sauce |
2 tablespoons soy sauce |
2 teaspoons garlic, minced |
1/2 teaspoon white pepper |
1/2 lb rice vermicelli |
1 tablespoon oil |
3 cups lettuce, shredded |
2 cups bean sprouts |
1/2 cup cilantro, chopped |
1/4 cup green onion, sliced |
4 tablespoons peanuts, chopped |
1/4 cup lime juice |
1/4 cup fish sauce |
1/4 cup water |
2 teaspoons vinegar |
2 tablespoons sugar |
1 jalapeno, chopped |
1 carrot, shredded (optional) |
Directions:
1. Mix hoisin sauce, soy sauce, garlic and pepper. Place chicken in marinade while preparing vegetables and sauce.
2. Make sauce by mixing lime juice, fish sauce, water, vinegar, sugar, jalapeno and carrot, if using.
3. When ready to cook, prepare noodles according to package directions.
4. Heat oil in a skillet or wok. Pour chicken and marinade into the skillet and stir-fry until done.
5. Among four bowls, divide lettuce, bean sprouts, cilantro, noodles, onion and chicken. Sprinkle with chopped peanuts and sauce and serve.
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