Thai-Inspired Chicken and Vermicelli Stir-Fry
(from clair’s recipe box)
We added peas into the stir fry and it was a good addition. Also – this serves 4 but we found it made a lot more than that – maybe serves at least 6 – and doesn’t reheat well (consider halving recipe)
Source: Book "The Complete Low FODMAP Diet" by Sue Sheperd
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Chicken, Ethnic, Main Dish
Ingredients
- 8 oz. rice vermicelli
- 2/3 cup sweet chili sauce
- 1 teaspoon soy sauce (only ingredient should be soy, no sweeteners)
- 2 teaspoons grated ginger
- 1 tablespoon corn starch
- 1 cup warm water
- 2 teaspoons olive oil
- 2 chicken breasts, cut into strips
- 1/4 cup chopped cilantro, packed
- 1 cup chopped mint
- 2 tablespoons crushed peanuts
Directions
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Cover the vermicelli noodles with boiling water and soak until soft. Rinse with cool water and drain. Set aside. Combine the sweet chili sauce, soy sauce and ginger in a small bowl.
-
Mix the cornstarch and about 2 tablespoons warm water to form a paste. Add the remaining water and mix well. Pour into the sweet chili sauce mixture and stir until well combined.
-
Heat the oil in a skillet over medium-high heat. Add the chicken and cook until cooked through and starting to brown. Add the sauce and stir gently until the sauce thickens. Stir in the noodles, cilantro and mint. Garnish with crushed peanuts and serve immediately.