- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon sugar
- 4 boned, skinned chicken breast halves
- 1 package (6 oz.) rice vermicelli
- 1 cup coarsely shredded carrots
- 1/2 cup cilantro
- 1/2 cup fresh mint leaves
- 1/4 cup crushed peanuts
- Chile Lime Dressing
- calories 472
- caloriesfromfat 25 %
- protein 30 g
- fat 14 g
- satfat 1.9 g
- carbohydrate 58 g
- fiber 2.3 g
- sodium 2103 mg
- cholesterol 76 mg
How to Make It
Heat grill to medium (350° to 450°).
Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
Heat a large pot of water to boiling.
Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
Note: Nutritional analysis is per serving.