Vermicelli with Chicken in Peanut Sauce

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Ingredients

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.