Peanut-Thai (Peanutty) Chicken With Vermicelli

Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a delicious recipe that uses mostly 'on-hand' ingredients. The vermicelli and chicken absorb all the wonderful flavours. For a spicier version, add Thai chiles.

Ingredients Nutrition

Directions

  1. Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
  2. In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
  3. Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
  4. Serve over bean thread vermicelli.

Reviews

(2)
Most Helpful

Loved this!!! I used red & yellow peppers, julienned carrots, cabbage & snow peas for the veggie stir-fry, it looked & tasted beautiful. The peanut sauce is also wonderful, it reminded DH of the pinda sauce from the snack boer in NL. Thanks for posting!!!

Jetje February 29, 2008

spicy and good to eat. My grandkids found it a little spicy, but I have had it twice for my husband already He actually says it taste better as leftovers with the noodles to soak in in stirfry over night. I agree. thanks again hollyberry.

M'grama Widyelohare January 09, 2007

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