Bunganuonggrilledchickenandvermicellisalad Recipes

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

BUN GA NUONG (CHICKEN AND VERMICELLI)

Steps:

• Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
• Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
• Grill the chicken on both sides until done. Cut into bite-size pieces.
• In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
• Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.

GROUND CHICKEN, SPINACH & EGG SKILLET

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic and ground chicken. Stir and use the back of a wooden spoon to break the ground chicken into smaller pieces. Sauté until the chicken is cooked through and no longer pink - about 8 minutes.
• Stir in the sliced mushrooms and defrosted chopped spinach with any juices. Sprinkle with ground nutmeg, dried oregano and red hot chili pepper flakes (optional). Reduce heat to medium, cover, and cook until the mushrooms have softened - about 5 minutes.
• Reduce heat to medium-low. Make four wells in the mixture to hold the eggs. Break an egg into each well, sprinkle with salt, cover and continue cooking until the eggs are done to your liking. It takes about 5 minutes for medium set eggs. Serve right from the pan.

GRILLED CHICKEN SALAD WITH CORN AND FETA

Steps:

• Stir together parsley, chives, mustard, honey, shallots, garlic, lemon zest, lime zest and orange zest. Stir in lemon juice, lime juice, orange juice, salt and pepper. While whisking constantly, slowly drizzle in olive oil until well combined. Divide mixture in half.
• Pour one half of Dressing & Marinade into large resealable plastic bag; add chicken breasts. Seal bag, removing as much air as possible. Refrigerate for at least 2 hours or up to 8 hours.
• Preheat grill to medium-high heat; grease grates well. Place chicken on grill and reduce heat to medium. Grill, turning once, for 12 to 15 minutes or until well marked and cooked through. Grill corn for 7 to 10 minutes or until well marked. Let stand for 10 minutes; slice kernels from corn cobs. Thinly slice chicken; set aside.
• Arrange greens on large, shallow platter. Arrange corn kernels, avocados, radishes, chicken, tomatoes, cucumber and feta decoratively over top. Drizzle with remaining dressing.

GROUND CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 F and prepare an 8x8 casserole dish with cooking spray.
• Heat vegetable oil (1 tablespoon) in a large pan over medium heat.
• Add diced red onions (1). Cook for 6 minutes, or until soft.
• Add riced cauliflower (32 Ounces), salt (1 teaspoon) and pepper (1/2 teaspoon) and cook for about 5 minutes, just until it begins to soften.
• Add veggies to prepare casserole dish in an even layer.
• Cover with shredded cheddar cheese (1 cup).
• Heat remaining tablespoon of vegetable oil in the same pan over medium heat.
• Add ground chicken (2 Lbs) and break up using the back of a spoon. Cook until no longer pink.
• Add diced tomatoes with green chile peppers (14.5 Ounces), water (1/2 cup) and taco seasoning (1/4 cup). Stir to combine and bring combo to a boil.
• Reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left.
• Turn off heat and add cubed cream cheese (8 Ounces) - Stir until melted and fully combined.
• Add chicken and veggie combo in an even layer to the casserole dish.
• Cover with shredded cheddar (2 Cups ).
• Bake in the oven for 20 minutes, or until the cheese has melted.
• Allow to cool, serve with avocado, cilantro and enjoy!

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Steps:

• Mix dressing ingredients together.
• Set aside.
• Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
• Strain in colander.
• Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
• When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
• Cut into bite sized pieces.
• In each of 4 bowls, divide lettuce and cucumbers.
• Top with vermicelli.
• Arrange chicken on top of pasta.
• Pour about 2 ounces of dressing on each salad.
• Sprinkle with fresh mint and peanuts.
• Remove shells from shrimp and clean.
• Saute shrimp in garlic, shallots and vegetable oil.
• Set aside.
• Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
• Add dressing and set aside.
• Heat grill.
• Season shrimp with salt and pepper and 1T of the chopped basil.
• Grill on both sides and removed when cooked (less than 5 minutes).
• Put cucumber and carrot mixture in the middle of each of 4 plates.
• Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.