Grilled Lemongrass Chicken Bowl
What You Will Need
Ingredients
- 1 lb. boneless, skinless chicken breast
- 2- 8 oz. packages rice vermicelli noodles
- 2 persian cucumbers, sliced
- 1 red bell pepper, thinly diced
- fresh mint, for garnish
Seasoning
- 1 tsp. salt
- 1 tsp. black pepper
- 4 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
Line a baking sheet with parchment paper and preheat the oven to 425°F.
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.
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.
While the chicken is baking, prepare the rice vermicelli noodles according to package instructions.
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.
Garnish with mint and enjoy with additional sauce if desired.
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