Salade Vietnamienne au poulet

6 minutes
Préparation

10 minutes
Cuisson

396 kcal
Par portion

Ingrédients pour 1

2 oz

Nouilles de riz

1/2

Carotte (frais)

1/2

Concombre

Poulet (escalope)

1/8 cup

Sauce Teriyaki

facultatif

1/2 càc

Huile de sésame

facultatif

1 càs

Menthe (feuilles)

Poêle, Plaques de cuisson, Économe, Couteau

Étape 1
Heat a drizzle of oil in a pan over medium heat. Pat the chicken dry. Season it well with salt, pepper & your favorite seasonings! We love ground ginger & garlic powder. Cook the chicken for 6-7 min per side. When the chicken is cooked through (165°F internal temp), remove from the heat.
Étape 2
Prepare the rice noodles according to the package instructions.
Étape 3
Wash & peel the carrot into ribbons. Wash & peel the cucumber into ribbons. Season both with salt & drizzle with sesame oil (optional).
Étape 4
Arrange the rice noodles, carrots & cucumber in a serving bowl. Drizzle with teriyaki sauce & toss gently. Garnish with mint (optional), serve with extra teriyaki sauce & enjoy!

If you have the time, try marinating the chicken in the teriyaki sauce! If you like spice, try finishing the dish with a drizzle of sriracha sauce!