Coconut Caramel Chicken
with vermicelli and green beans
Ingredients
- Chicken Thighs
- Rice Vermicelli
- White Sugar
- Garlic Clove(s)
- Fish Sauce
- Fresh Chili Pepper
- Coconut Milk
- Red Onion(s)
- Green Beans
- Carrot(s)
- Lebanese Cucumber(s)
- Cilantro
- Fried Onions
- Cornstarch
Necessary elements
Large non-stick pan, Bowls, Large Pot, Sieve
1. Bring 2 litres of salted water to a boil in a large pot covered with a lid. Trim ends off green beans and cut into 1½ inch pieces. Slice cucumber into 1/4 inch thick rounds. Pick and chop cilantro leaves. Remove stem from chili and slice into thin rounds. Wash hands with hot, soapy water.
2. Once water from Step 1 is boiling, add vermicelli noodles and cook for 24 minutes. Drain in a sieve and rinse immediately under cold water. Divide noodles between serving bowls.
3. Meanwhile, drain and pat dry diced chicken with paper towel and season well with salt and pepper. Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Once hot, add green beans and onion and cook for 12 minutes until softened. Add garlic and chicken and cook for 12 minutes until fragrant and chicken is no longer pink.
4. Add coconut milk, sugar and both chili and fish sauce to taste. Bring to a boil. Reduce heat to medium and cook on a low boil for 46 minutes, until chicken reaches an internal temperature of 165°F. In a small bowl, combine cornstarch with 2 tsp. cold water. To skillet, add cornstarch mixture stirring until thickened.
5. Top noodles with carrot, cucumber and green beans and chicken in segments. Drizzle over sauce and garnish with crispy onions and cilantro. Enjoy!