Ingredients

The following ingredients have 4 Servings
  • 4 boneless (, skinless chicken breasts, cut into 1/2-inch chunks)
  • 3 tablespoons curry powder (, divided)
  • 2 tablespoons canola oil (, divided)
  • 3 cloves garlic (, peeled and pressed)
  • 1 yellow onion (, peeled and sliced into rings)
  • 1 1/2 cups Almond Breeze Almondmilk Coconutmilk Original
  • 2 tablespoons brown sugar
  • 6 to 8 ounce package rice noodles (, such as vermicelli)
  • 1 cucumber (, seeded and sliced thinly or shredded)
  • 1 carrot (, peeled and shredded)
  • 1 red bell pepper (, seeded and sliced thinly)
  • 2 green onions (, chopped)
  • 1/4 cup peanuts
  • For the Nuac Cham Dipping Sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 3-4 limes (, juiced)
  • 2 cloves garlic (, minced)
  • 2 tablespoons grated carrot
  • 2 tablespoons sugar
  • Pinch of red pepper flakes

Instruction

  • Dust the chicken pieces with 1 tablespoon of curry powder and toss to coat and set aside. Heat a large sauté pan over medium high heat and add the 1 tablespoon of canola oil. Add the garlic and cook for 30 seconds or until fragrant then add the onion. Cook until the onions are soft and fragrant, about 5 minutes, stirring occasionally. Remove from the pan, and add the remaining canola oil. Brown the chicken pieces for about 5-7 minutes or until cooked on all sides.
  • Mix the almond milk, remaining 2 tablespoons of curry powder and brown sugar together until the sugar has dissolved. Add to the pan with the chicken with the onions and stir to coat. Bring to a boil then reduce to a simmer and cook uncovered for 20 minutes or until the sauce has reduced by half or until it coats the chicken pieces.
  • While the chicken is cooking, place the rice noodles in a bowl and cover with boiling water and let sit for about 5 minutes or until they've softened. Drain and set aside.
  • To assemble the salad bowls, add a handful of noodles to the bowl and top with a scoop of curry chicken and onions. Dress with the sliced vegetables, fresh herbs and peanuts. Drizzle with the Nuac Cham dipping sauce and serve.
  • For the Nuac Cham Dipping Sauce
  • Mix all of the ingredients together in a small bowl until the sugar has dissolved. Serve at room temperature.