|1 pkg (500 g)||CATELLI® Vermicelli|
|2-3 tbsp (30-45 mL)||vegetable oil|
|3||boneless, skinless chicken breasts, sliced|
|1 cup (250 mL)||homemade or prepared low sodium chicken stock|
|2 tbsp (30 mL)||each: liquid honey, low sodium soy sauce and cornstarch|
|1/4 cup (50 mL)||peanut butter|
|2-3||chopped green onions|
|1||red pepper, cut into strips|
Cook vermicelli according to package directions. Heat oil; sauté chicken until golden. Remove and set aside.
Combine stock, honey and soy sauce; whisk in cornstarch and peanut butter, Cook and stir until thickened.
Stir in onions, pepper and reserved chicken; heat through.
Spoon chicken mixture over vermicelli and top with parsley.
Let our recipe for Vermicelli with Chicken in Peanut Sauce recipe become a staple at your table! A surefire crowd pleaser.