Ingredients
3/4 c. sweet soy sauce
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sambal oelek (see Tips & Techniques)
1 tbsp. minced ginger
1 tbsp. minced garlic
Canola oil for pan
1 lb. boneless, skinless chicken thigh meat
1 onion
1 carrot
3 stalk celery
1 small jicama
kosher salt
Freshly ground black pepper
1 package mung bean vermicelli noodles
Bibb lettuce leaves
Preparation
Step 1In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger, and garlic.Step 2In a large sauté pan over medium-high heat coated lightly with oil, sauté chicken until almost cooked through, about 5 to 7 minutes. Add onions, carrot, celery, and jicama, season with salt and pepper, and toss. Add sweet soy deglazing mixture and sauté; allow to reduce almost completely. Check flavor and season if necessary.Step 3Meanwhile, preheat a fryer or stockpot filled 1/3 full with oil heated to 400 degrees F. Fry vermicelli and remove to a paper towel-lined plate.Step 4To serve, divide chicken mixture among 4 small bowls and place on 4 dinner plates. Divide Bibb lettuce leaves and mung bean vermicelli among plates. Make a lettuce wrap and enjoy! Alternatively, serve in a bento box for extra fun.
