Time: 45 min.
Complexity: easily
Servings: 4

Stuff chicken breast cutlets with rice noodles in a Thai sauce with green onions, bell peppers, and carrots, roll them up, and grill them. You'll have a juicy and delicious Asian-inspired appetizer. Serve as a main course.

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 30 g rice noodles
• 3 tbsp vegetable oil + extra for greasing the grill grate
• 1 tbsp. l. rice vinegar
• 1 tsp grated lime zest + juice of 1 lime
• 1 tsp. sriracha sauce
• 1 carrot, cut into strips
• A quarter of a red sweet pepper, cut into strips
• 1 green onion, thinly sliced
• 1/4 cup sweet Thai chili sauce

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, rice noodles, sweet pepper, carrot, lime zest, Sriracha sauce, chili sauce

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Preparation:

Step 1
• Preheat grill to medium heat.
Step 2
• Prepare the chicken:
  
  Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, but not all the way through; open the breast like a book. Cover with plastic wrap and pound to a thickness of 1 cm.
Step 3
• Prepare the filling:
  
  Cook rice noodles according to package directions; drain. Toss the noodles in a bowl with 1 tablespoon vegetable oil, rice vinegar, lime zest, Sriracha sauce, and a pinch of salt. Mix the lime juice in a separate bowl with the remaining 2 tablespoons vegetable oil; season with salt and pepper.
Step 4
• Season the chops on both sides with salt and black pepper and brush with lime oil; top with noodles, carrots, bell peppers, and green onions, leaving a 2-cm border. Roll the chicken up toward the pointed end; tie with 3 pieces of kitchen string.
Step 5
• Brush the grill grate with olive oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the string and slice the rolls.

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