Wednesday, 15 January 2014

Vietnamese Chicken with Coleslaw

I've said it before and I'll say it again - Vietnamese is one of my favorite cuisines, and I am totally addicted to the fresh, vibrant flavors and the way it all makes your tastebuds tingle. Delicious!

I made this super simple Vietnamese Chicken with Coleslaw and it really was so easy to make. You can marinate the chicken ahead of time if you have time and would like that added depth of flavor, but if you have just got home from work and don't have time to muck around, it will work just as well making the whole meal in one hit. It took only about 30-40 minutes from starting the dinner to getting it on the table so this is a great weeknight meal. You can serve the meal with steamed rice, cauliflower rice, or for a lighter option or a lunch option, you can just serve the chicken on top of the coleslaw. The meal is gluten, grain, dairy, nut, soy and sugar free.

 All the bits - Vibrant coleslaw, tender chicken and spicy dipping sauce

 Served with steamed rice…

…or served on top of the coleslaw

Vietnamese Chicken with Coleslaw

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

Ingredients:

Chicken
6 chicken thighs, trimmed of excess fat and yucky bits
1 tbsp finely chopped lemongrass 
1 cm cube of fresh ginger, grated
2 cloves garlic, grated
2 tbsp fish sauce
1/2 tsp white pepper
1/2 red chilli (optional)
juice of half a lemon or lime
1 tbsp coconut oil

Dipping Sauce
2 tbsp fish sauce
4 tbsp water
1/2 red chilli, finely chopped
2 cloves garlic, grated
1 tbsp spring onion (green bits, finely sliced)
juice of half a lemon

Coleslaw
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 cup lettuce, shredded
2 carrots, julienned or grated
2 tomatoes, roughly chopped
1/2 cucumber, diced
1/2 spring onion, finely sliced
large handful of fresh mint, roughly torn
large handful of fresh coriander, roughly torn
1 tbsp fish sauce
2 tbsp water
juice of half a lemon
juice of half a lime

Directions:
1. Place chicken in a medium bowl. In a small bowl, combine lemongrass, ginger, garlic, fish sauce, pepper, chilli and lemon juice. Mix well to combine then pour over the chicken and give it all a good mix around to ensure the chicken is well coated. You can now choose to either cover the chicken and refrigerate for a couple of hours or, if you are pushed for time, you can cook straight away.
2. Preheat oven to 200C. Line a baking tray with baking paper. 
3. Heat oil in a large frying pan over high heat. Place the chicken in the pan and cook until browned on one side (a couple of minutes). Flip then brown the other side. You can do this step on a BBQ if you prefer
4. Place the browned chicken on the prepared baking tray and place in the oven to finish cooking. Bake for around 15-20 minutes until cooked through and juices run clear. The cooking time will depend on the size of the thighs and on how much the chicken cooked while in the pan, so you will want to keep an eye on it to ensure you don't overcook it.
5. While the chicken is in the oven you can prepare the coleslaw (and the rice if you are serving with rice). 
6. To make the coleslaw, combine all of the vegetables and herbs in a large bowl (cabbages, lettuce, carrots, tomatoes, cucumber, spring onion, mint and coriander). In a small bowl, combine the dressing ingredients (fish sauce, water, and lemon juice) then pour over the coleslaw. Give the coleslaw a good mix to ensure the dressing is well incorporated. 
7. Prepare you dipping sauce by combining all ingredients in a small bowl and mixing well. You may like to adjust the quantities of each ingredient depending on your personal taste preference.
8. Time to serve! Slice the chicken, place over the rice or coleslaw then drizzle dipping sauce over the top. 

Enjoy!

x