Peanut-Thai (Peanutty) Chicken With Vermicelli

READY IN: 30mins
Recipe by hollyberry

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.

Top Review by Jetje

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!!!

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.

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