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Vietnamese Mint Chili Lime Marinated Chicken

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Vietnamese Mint Chili Lime Chicken

Chicken is marinated in our Vietnamese Mint Lime and Chili Sauce and baked in the oven until tender, slightly sticky and delicious.  You can serve this Vietnamese style chicken over vermicelli noodles or rice or you can add it to Asian lettuce wraps, a banh mi style sandwich or atop salad greens with a squeeze of fresh lime.  


2 lb Chicken Thighs (cut into thin strips)
Salt & Pepper
1/2 cup Wozz! Vietnamese Mint Lime & Chili Sauce and Dressing
(marinate 1 hr)

Salad Ingredients:

1/2 cup Basil (torn)
1/2 cup Mint
1/2 Mung Bean Sprouts
1/2 Red Onion thinly sliced (optional)
1/2 Fresh Lime

Optional Sides:

Lettuce leaves (optional to wrap - if making lettuce wraps)
Vermicelli Noodles (1/3 of an 8oz/250g packet - cook according to package directions)
Cucumber (sliced into matchsticks)
Crushed Peanuts (roasted)

Additional Wozz! Vietnamese Mint Lime Chili Sauce for drizzling (if desired) 


Preheat oven to 450 degrees F

Cut chicken into thin strips or 2 inch pieces.  Season with salt and pepper.  Add to bowl with Wozz! Vietnamese Mint Lime & Chili Sauce and marinade for 1 hour or more.

Add chicken to baking tray.  Bake for 20 minutes, remove the tray from the oven.  Add another couple of tablespoons of Wozz! Vietnamese Mint Lime and Chili Sauce and turn the chicken ensuring they are evenly coated.

Return to the oven for 8-10 minutes or until slightly sticky, golden on outside but still tender.

Remove from the oven and mix the chicken, herbs and mung bean sprouts together in a suitable size mixing bowl.  Add a squeeze of fresh lime. Pile high as photographed or serve in a bowl along with your favorite sides, lettuce leaves for wrapping and a little extra Wozz! Vietnamese Mint Lime and Chili Sauce on the side for dipping.

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