Time: 45 Minute(s)
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Lime and Mint Chicken – Vietnam
Serves 2
| 1. | Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. |
| 2. | In a shallow dish, mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes. |
| 3. | Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so. |
| 4. | Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeño and lime zest. |
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