Lemongrass Chicken Skewers and Noodle Salad with Dark Toasted Sesame Oil and Honey Ginger Balsamic
Savoury Lemongrass Mint Balsamic chicken skewers are the perfect addition to this fresh veggie and noodle salad. Dark Toasted Japanese Sesame Oil and Honey Ginger Balsamic makes for a perfectly balanced dressing that is packed full of flavour.
Lemongrass Chicken Skewers and Noodle Salad with Dark Toasted Sesame Oil and Honey Ginger Balsamic
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Category
Main
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes

Ingredients
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1 ½ lb. Chicken thighs
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3 Tbsp. Thai Lemongrass Mint Balsamic
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1 Tbsp. Extra Virgin Olive Oil
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1 Garlic clove, grated
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Salt and pepper, to taste
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250g Rice noodles
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1 Carrot, grated
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1 Red bell pepper, sliced
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1 Small cucumber, sliced
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2 Green onions, chopped
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2 Tbsp. Honey Ginger Balsamic
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1 Tbsp. Dark Toasted Japanese Sesame Oil
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1 Tsp. Soy Sauce
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1 Garlic Clove, grated
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Pinch of chili flakes, optional
Lemongrass Chicken Skewers
Noodle Salad
Directions
In a large bowl, combine the Thai Lemongrass Mint Balsamic, EVOO, garlic, salt, and pepper. Diced the chicken into 3cm cubes and toss until well coated in the marinade. Set aside to marinate while you prepare the other ingredients.
Cook the rice noodles or vermicelli according to the package instructions. Rinse under cold water and drain well.
In a large mixing bowl, combine the cooked noodles, grated carrot, sliced red bell pepper, cucumber, and green onions.
In a small bowl, whisk together the Honey Ginger Balsamic, Sesame Oil, soy sauce, grated garlic, and chili flakes if using. Pour the dressing over the salad and toss until everything is evenly coated.
Thread the marinated chicken onto skewers. Grill or pan-fry over medium-high heat until the chicken is cooked through and golden brown, about 4-5 minutes per side. Ensure the internal temperature reaches 165°F.
Plate the noodle salad and top with the chicken skewers.
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