This is a favorite of our Sunday night Ignite group. I make enough to serve 20, using more meat than listed as they each custom-make their own bowl. Serves 4.
INGREDIENTS:
5 Tbl each soy sauce and vegetable oil
2 tsp. 5-spice (Chinese) powder
1 tsp. sugar
4 chicken breast halves (or boneless, skinless thighs)
1 6 oz. pkg vermicelli (or rice)
1 head lettuce chopped
1 red bell pepper, thinly sliced
1 English cucumber, thinly sliced
2 carrots, shredded
1/2 red onion, chopped
cilantro, mint, peanuts -for toppings; fresh lime slices for squeezing
SAUCE: Whisk 4 tbl fish sauce, 4 tbl fresh lime juice, 4 tbl honey and 2 tsp soy sauce. Serve as a dressing.
INSTRUCTIONS:
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Heat grill to 350-450°.
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Mix soy sauce, oi, 5-spice powder and sugar in a shallow bowl; turn chicken in marinade and let stand 10 minutes.
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Meanwhile, prepare your choice of vermicelli or rice.
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Drain chicken, discard marinade, grill 10-12 minutes. Let rest five minutes and chop into bite-size pieces.
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Put each topping ingredient in separate serving dishes, allowing each person to customize their bowl.