Ingredients
2tbspgranulated sugar,or more to taste
½cuprice vinegar,seasoned
1tbspfish sauce
1pcfresh ginger,(1 inch), cut into 2 thick slices
1clovegarlic,halved
2tbsphoisin sauce
2tbspoyster sauce
2tbspcanola oil
1lbskinless boneless chicken breasts
8ozrice vermicelli noodles
2carrots,grated
2cupsfresh bean sprouts
1jalapeno,or other chili pepper, cored and thinly sliced
2scallions,thinly sliced
3tbspfresh cilantro leaves,chopped
3tbspfresh mint leaves,chopped
¼cuppeanuts,coarsely chopped
1lime,quartered, for garnish
Preparation
In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved.
Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic.
Taste the dressing for seasoning and add more sugar if needed. The dressing should be a nice balance of vinegary and sweet.
Warm the oven to 400 degrees F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over.
Arrange the chicken in an 8×8-inch baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165 degrees F.
Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender.
Drain into a colander, rinse with cold water, and shake the colander to remove excess water.
Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes.
Turn and cook 2 minutes more. Watch carefully so they do not burn. Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible.
Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions.
Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.
