Name: Vietnamese Caramel Chicken Salad Recipe
Total time: 75 min
Yield: 8
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sticky caramel chicken served with a spicy asian noodle salad this is our new favourite dinner

How to make Vietnamese Caramel Chicken Salad Recipe

Claire Brookman

Crawler

Vietnamese

<p>Sticky caramel chicken served with a spicy asian noodle salad this is our new favourite dinner</p>

Non Vegetarian

Garlic Cloves,  Crushed

Long red chillies,  thinly sliced

Brown sugar

Kecap manis

Fish sauce

Lime juice

Vegetable Oil

Small chicken breast fillets

Rice Vermicelli Noodles

Small iceberg lettuce,  shredded

Small carrots,  cut into matchsticks

Small lebanese cucumbers,  seeded,  sliced

Fresh mint leaves

Fresh coriander leaves

Sesame seeds,  toasted

Small garlic cloves,  finely chopped

Caster sugar

Place garlic, chilli, sugar, kecap manis, sh sauce, juice and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring for 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until reduced by half. Remove from heat. Set caramel sauce aside to cool.

step 1

Meanwhile, make nuoc cham dressing:place garlic, chilli, sugar, sh sauce, juice and 1 cup water in a small bowl. Stir until sugar dissolves.

step 2

Preheat oven to 200c/180c fan-forced. Line a baking tray with sides with baking paper.

step 3

Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to prepared tray. Spoon over 12 the caramel sauce mixture. Roast for 10 minutes, or until cooked through, spooning over remaining sauce mixture halfway through cooking. Cover loosely with foil. Stand for 5 minutes.

step 4

Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Refresh under cold water. Drain. Place noodles in a large serving dish. Add lettuce, carrot, cucumber, mint and coriander. Toss to combine.

step 5

Divide salad among serving plates. Slice chicken. Arrange on top of salad. Drizzle with dressing and sprinkle with sesame seeds. Serve.

step 6

Taste