Thai Ginger Chicken SaladDiane Fields
The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.
Recipe information
Yield
Makes 6 servings
Ingredients
2 Thai chiles, sliced
1/2 cup fresh lime juice
1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
1/4 cup sugar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
12 ounces rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) cilantro, coarsely chopped, divided
1 cup (loosely packed) mint leaves, coarsely chopped, divided
1 cup (loosely packed) basil leaves, coarsely chopped, divided
Large butter lettuce leaves
Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.
Preparation
Step 1
Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
Step 2
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Step 3
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Step 4
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
Nutrition Per Serving
394 calories
7 grams fat
60 grams carbohydrate
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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