Noodle Bowls with Hoisin Marinated Chicken

(MAKES ABOUT 4 SERVINGS)

• 1/4 cup hoisin sauce

• 1/4 cup oyster sauce

• 2 tablespoons light olive oil (or avocado oil)

• 1 tsp garlic powder

• 2 large skinless, boneless chicken breasts (about 1 lb.)

• 8 ounces rice vermicelli noodles

• 2 carrots (about 1 cup), julienned

• 2 cups fresh bean sprouts

• 1 large jalapeño or Thai chili peppers, cored and thinly sliced

• 2-3 stalks of scallions, thinly sliced

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup fresh mint leaves, chopped

• 1-2 limes, quartered, for serving alongside

1. Marinate the chicken breasts with hoisin sauce, oyster sauce and garlic powder, then cover and chill in the fridge.  Allow it to marinate for at least 30 minutes or over night.

2. When ready, prepare the noodles according to package instructions, then drain and set aside.

3. Bring a large cast iron pan to medium high heat. Add the cooking oil and place the chicken into the pan, without moving for about 5-7 minutes. Flip the pieces then cook for another 5-7 minutes or until the internal temperature reads 165°F. Remove from the pan, then tent with aluminum foil to cool and allow the juices to settle before slicing into thin pieces (about 3-5 minutes).

4. To assemble the noodle bowls, place noodles on one side of a large bowl.  Add cucumbers, shredded carrots, bean sprouts and herbs to preference.  Top with the thinly sliced chicken.

5. When ready, serve alongside clear garlic sauce (recipe below) and lime wedges.

6. Enjoy!

CLEAR GARLIC SAUCE:

• 1 clove of garlic, minced

• 1 cup sugar

• 1/2 cup apple cider vinegar (milder vinegars work well too!)

• 1/2 cup fish sauce

• 1 Tbs chili garlic sauce (optional)

• 1 cup cold water (add gradually, may not use all)

1. Stir to dissolve honey with the water. Add the remainder of ingredients and mix until thoroughly combined.

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.