Time: 40 min.
Complexity: easily
Servings: 4

An Asian ginger-lime sauce adds a vibrant flavor to this dish. Some of it is used to marinate the chicken breasts, and some is added as a sauce to the cooked noodles. Just 10 minutes of marinating is enough to infuse the chicken with a spicy flavor. Pan-fry the chicken breasts whole in a skillet, finish cooking in the oven, slice thinly, and serve with rice noodles and snow peas.

Ingredients:

• 3 tablespoons freshly squeezed lime juice
• 4 tsp fish sauce
• 4 teaspoons soy sauce
• 4 teaspoons of sugar
• 1 teaspoon grated fresh ginger
• 4 boneless, skinless chicken breasts (about 170g each)
• 4 cloves garlic (1 grated, 3 chopped)
• 1/4 cup vegetable oil
• 170 g dry rice noodles
• 200 g snow peas, ends removed
• 1 cup fresh cilantro, torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, peas, rice noodles, ginger root, lime, fish sauce, cilantro

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Preparation:

Step 1
• Preheat oven to 200°C. Bring a medium saucepan of water to a boil. In a small bowl, whisk together the lime juice, fish sauce, soy sauce, sugar, and ginger until the sugar dissolves. Toss the chicken with 2 tablespoons of the sauce and grated garlic; season with salt and pepper. Let the chicken marinate for 10 minutes.
Step 2
• Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry with paper towels. Add to the skillet and cook for 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8-10 minutes. Do not wash the skillet. Let the chicken rest for 5 minutes, then slice.
Step 3
• Meanwhile, add the rice noodles to the boiling water and cook according to package directions. Drain the noodles in a sieve and rinse under cold water. Shake off any excess water.
Step 4
• In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the peas, minced garlic, and a large pinch of salt. Stir-fry until the peas are bright green, 1 minute. Add the noodles and stir until heated through, 2 minutes. Season with salt, pepper, and half the cilantro.
Step 5
• Divide the noodles and chicken among plates. Drizzle with the remaining sauce and sprinkle with the remaining cilantro.

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