GINGER-LIME CHICKEN WITH RICE NOODLES

Ginger-Lime Chicken with Rice Noodles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons fresh lime juice
4 teaspoons fish sauce
4 teaspoons soy sauce
4 teaspoons sugar
1 teaspoon grated fresh ginger
4 skinless, boneless chicken breasts (about 6 ounces each)
4 cloves garlic (1 grated, 3 chopped)
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
6 ounces dried rice vermicelli
1/2 pound snow peas, strings removed
1 cup fresh cilantro, torn

Steps:

Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams