Lemongrass chicken vermicelli bowls

Instructions

1. 01

   Cook 10 ounces rice vermicelli according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons minced lemongrass, 2 tablespoons lime juice, 1 tablespoon fish sauce into a smooth dressing or glaze.

2. 02

   Pat 1 1/2 pounds boneless skinless chicken breasts, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and . Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 1 English cucumber, cut into matchsticks and 2 carrots, cut into matchsticks fresh at serving. Spoon over the sauce and finish Lemongrass chicken vermicelli bowls with 1 cup mixed mint and cilantro leaves.