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Sesame BBQ Chicken and Rice Noodles

A Mash-Up of summer grilling flavors with a Vietnamese style noodle salad.

Ingredients

  • 1.5 Pounds Boneless Skinless Chicken Thighs
  • 2 Tablespoons Soy Sauce or tamari for gluten free
  • 1/4 Cup Honey
  • 1 Lemon juice
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Sesame Oil
  • 1/4 Cup Sesame Seeds
  • 1 Clove Garlic
  • Salt Pepper, Chile Flake
  • 8 Ounces Thin Rice Noodles
  • 4 Heirloom Tomatoes
  • 1 Large Head Broccoli
  • 1/4 Cup Fish Sauce
  • 2 Tablespoons Sesame Oil
  • 1 Lemon juiced

Instructions

  • Mix the chicken marinade ingredients and stir in the chicken. Let it marinate in the fridge for a few hours or up to 12. Grill on medium heat until nicely browned and cooked through, about 30 minutes. Allow to cool before dicing it up.
  • Dice the tomatoes and lightly salt them. Meanwhile cut the broccoli into big chunks for the grill. Toss in some olive oil and salt and grill to brown. Allow to cool and dice it up. Add it to the tomato mixture.
  • Cook the rice noodles according to the package instructions. Strain and rinse. Toss with fish sauce and sesame oil. Toss in with the tomato and broccoli. Add the chicken to this mixture and toss well. Taste and add more seasonings as needed. (like fish sauce, sesame oil, chile flake, lemon juice, etc)