Ginger Chicken Tenders with Vermicelli Noodles & Mango Cucumber Salad
This salad starts with the basic recipe for Chicken Tenders with Noodles and Cabbage, replacing rice stick noodles with the vermicelli variety and adding mango, red pepper, cucumber and peanuts for a sweet, summery crunch.
Recipe - Stillwater Wine & Spirits
Ginger Chicken Tenders with Vermicelli Noodles & Mango Cucumber Salad
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
Ingredients
14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 package (8 ounces) rice stick noodles
3 cups shredded Napa cabbage
3 green onions, sliced
1/3 cup chopped fresh cilantro leaves
1 ripe mango, cut into thin slices
1 red pepper, cut into julienne strips
1 cucumber, cut into julienne strips
1/2 cup chopped roasted peanuts
1/4 cup brown sugar
2 tablespoons fish sauce
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
Zest and juice of 1 lime
Directions
- Sprinkle chicken tenders with coriander, ginger, and salt in shallow dish.
- Cook, stirring occasionally, chicken tenders in olive oil over medium-high heat in large skillet for 4 to 5 minutes per side, or until browned. Remove from skillet and set aside to cool.
- Meanwhile, cook noodles according to package directions, rinse and drain.
- Toss together Napa cabbage, green onions, cilantro, mango, red pepper, cucumber, and peanuts in large bowl.
- Whisk together dressing ingredients in small bowl until sugar is dissolved.
- Slice cooked chicken tenders into 2-inch pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing.
Tips:
- Any variety of rice or wheat noodle may be used.
- If substituting frozen chicken for this recipe, thaw before cooking.
30 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Sprinkle chicken tenders with coriander, ginger, and salt in shallow dish.
- Cook, stirring occasionally, chicken tenders in olive oil over medium-high heat in large skillet for 4 to 5 minutes per side, or until browned. Remove from skillet and set aside to cool.
- Meanwhile, cook noodles according to package directions, rinse and drain.
- Toss together Napa cabbage, green onions, cilantro, mango, red pepper, cucumber, and peanuts in large bowl.
- Whisk together dressing ingredients in small bowl until sugar is dissolved.
- Slice cooked chicken tenders into 2-inch pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing.
Tips:
- Any variety of rice or wheat noodle may be used.
- If substituting frozen chicken for this recipe, thaw before cooking.