CHOPPED CHICKEN GIRL KIBBLE (Vietnamese inspired bowl

Serving size 2

Vietnamese Lime Fish Sauce Dressing

• 2 tbsp fish sauce

• 2 tbsp fresh lime juice

• 1½ tbsp sugar or honey

• 2 tbsp warm water

• 1 small clove garlic, finely minced

• Add all ingredients to a blender and store.

Garlic-Lime Chicken Marinade

• 1 lb chicken thighs

• 1 tbsp + 1 tsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp brown sugar or honey

• 2 cloves garlic, minced

• ½ small shallot, minced

• Zest of 1 lime

• 2 tsp fresh lime juice

• 2 tsp neutral oil

• ¼ tsp black pepper

Mix everything, coat the chicken, and marinate for 30 minutes to 4 hours.

Pan-sear or grill over medium-high heat until nicely caramelized and the thickest part reaches 165°F. Rest 5–10 minutes, then dice into small “kibble” pieces for the bowl.

Veggie *crunch* base

USE NEW NINJA PREPI: 

• 3 Persian cucumbers → CRINKLE

• 3 thin carrots → CRINKLE

• 1/2 cup daikon-> CRINKLE

• 1/2 cup purple cabbage → SLICE

• 1/2 cup bean sprouts → roughly chopped

• 1 bunch of mint → CHOP

• 1/4 cup cilantro → CHOP

• 3 scallions → CHOP

• 1/4 cup Roasted peanuts → CHOP

• Rice noodles -> cooked per box and CHOPPED

Toss everything together, drizzle the dressing and enjoy! Stores well in the fridge for 3 days!