Solo: Vietnamese Chicken

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Solo: Vietnamese Chicken

Rice noodles coated in an Asian sauce, topped with stir-fried veggies and tender chicken strips.

Ingredients to serve 1

  • ¾ tsp x black and white sesame seeds
  • 1 tbsp x soy sauce
  • 1 tbsp x sweet chilli sauce
  • ½ tbsp x apple cider vinegar
  • ½ clove x garlic – peel, grate finely & chop
  • 150g x chicken fillets
  • ½ nest x rice noodles
  • 1 x carrot – peel & dice (½ cm)
  • 1 x courgette – trim ends & dice (½ cm)
  • 3g x fresh coriander – remove leaves, discard stalks
  • ¼ x lime – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Sesame seeds: Place a pan on high heat and dry toast the sesame seeds for 2-3 minutes until the white seeds are lightly browned. Toss often to make sure they don’t burn.

Step 3

Sauce: Mix together the soy sauce, sweet chilli sauce, apple cider vinegar and garlic. Slowly whisk in the olive oil (1 tbsp for 4; ½ tbsp for 2; ½ tbsp for 1).

Step 4

Rice noodles: Boil the kettle. Place the noodles in a bowl, cover with the boiling water and soak for 3-5 minutes until cooked, but with a slight bite. Drain and set aside.

Step 5

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper and add to the hot pan. Cook for 4 minutes until golden and cooked through. Remove and keep warm.

Step 6

Veggies: Place a pan on high heat with a drizzle of olive oil. When the pan is hot, add the carrot and courgette and sauté for 4-5 minutes until golden and cooked, but with a slight bite. Season with salt and pepper.

Step 7

Serve by dividing the noodles serving bowls. Drizzle each portion with a little sauce, top with the veggies and chicken fillets, drizzle over more sauce and sprinkle over the sesame seeds and coriander. Serve with the lime wedges.