- 2 free range chicken breasts
- Salt & pepper to season
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 1/4 cup soy sauce
- 1 Tbsp coconut sugar
- 1 lemon or lime, juice of
- 1 cup chicken stock
- 1 pack vermicelli noodles
- 1 bunch of coriander, chopped
- 1 LeaderBrand Classic Crispy Iceberg Lettuce
- 1 pack LeaderBrand Broccoslaw
- 2 handfuls mung bean sprouts
- 1 spring onion, sliced
- 1 Tbsp sweet chilli sauce
- Sesame seeds to garnish
In a small-medium saucepan over a medium-high heat, fry the seasoned chicken breasts in oil until golden brown on each side. Add fish sauce, soy sauce, coconut sugar, half of the lemon juice and chicken stock to the pan. If the liquid doesn’t cover the chicken, add more stock. Put the saucepan lid on and simmer for 10-12 minutes or until the chicken is no longer pink and can be pulled apart easily.
Remove the chicken breasts and reserve the liquid for the dipping sauce. Using two forks pull the chicken meat apart to form thin ribbons until it is all shredded, and set aside.
Cook the vermicelli noodles according to packet instructions and set aside. Carefully remove, wash and dry the whole lettuce leaves, reserving the best cup shaped leaves for serving. The other leaves that are ripped can be shredded and added to the Broccoslaw.
Fill the lettuce cups with noodles, Broccoslaw, shredded lettuce, bean sprouts, and shredded chicken. Garnish with coriander.
Use the leftover liquid from the cooked chicken as a base for the sauce and add sweet chilli sauce and the rest of the lemon juice, coriander and sesame seeds.