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Line a baking sheet with parchment paper and preheat the oven to 425°F.
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Using a meat mallet, pound each chicken breast to ⅛ in. thick pieces. Ensure all chicken breasts are even, then place onto the lined baking sheet.
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Season the chicken breast with salt and pepper, then glaze the Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce on each breast. Bake in the oven for 16-18 minutes. Or until the internal temperature reaches 165°F.
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While the chicken is baking, prepare the rice vermicelli noodles according to package instructions.
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Once chicken is cooked, let it rest for 2-3 minutes before slicing. Divide the noodles between 4 bowls, place chicken, persian cucumber and diced bell peppers.
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Garnish with mint and enjoy with additional sauce if desired.