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 |
1 | Cook vermicelli according to package directions. Heat oil; sauté chicken until golden. Remove and set aside. |
2 | Combine stock, honey and soy sauce; whisk in cornstarch and peanut butter, Cook and stir until thickened. |
3 | Stir in onions, pepper and reserved chicken; heat through. |
4 | 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.
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