Thai style Mango Chicken buckwheat vermicelli recipe-Chinese Food-best chinese food recipes-cooking food

Thai style Mango Chicken buckwheat vermicelli

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Just mix and match. Delicious and nutritious, happy is the king. I've seen a mango and buckwheat vermicelli salad made by Uncle monkey before. It's suitable for summer. It's cool and cool ~ it's so cold now. So I'll make some hot ones to eat. Although it looks mixed, the taste is not explained~

Cooking ingredients

buckwheat vermicelli:one

chicken breast:250g

mango:one

kiwi fruit:one

onion:moderate amount

red pepper:moderate amount

green pepper:moderate amount

carrot:moderate amount

Tricholoma:moderate amount

purple cabbage:moderate amount

fish sauce:moderate amount

tabasco pepper baby:moderate amount

Thai sweet and spicy sauce:moderate amount

lemon:moderate amount

Cooking Steps

Step1:First of all, wash and cut the things to be heated. If you want to be cool and refreshing. OK, don't heat it. You can also change the material. You can use cucumber, virgin fruit and lettuce.

Step2:Lay tin paper inside the electric cake pan. Lay the vegetables to be heated on the bottom. Put the chicken strips marinated with salt and black pepper on top in advance. Pour in olive oil. Wrap them tightly with tin paper. Heat the upper and lower plates for about 8 minutes. Observe the discoloration of the chicken.

Step3:Slice mango. Slice kiwi fruit.

Step4:Put all the ingredients into a large container. Add the fish sauce, pepper, sweet chili sauce and lemon juice and mix well. Soak buckwheat vermicelli in 90 ℃ hot water for 25min. Take out the bottom. Cover with the mixed ingredients. Open