Thai-Style Rice Vermicelli and Gluten-Free Crunchy Breaded Chicken Breast Strips Recipe

Ingredients

• 1 x 600 g package gluten-free crunchy breaded chicken breast strips
• 500 ml (2 cups) rice vermicelli, cooked
• yellow bell pepper, cut in strips
• orange bell pepper, cut in strips
• red bell pepper, cut in strips
• 1 onion, minced
• 100 g sugar-snap peas, cut in two diagonally
• 100 ml chicken broth
• 15 ml canola oil
• 15 ml (1 tbsp.) tamari sauce
• 30 ml (2 tbsp.) rice vinegar
• 15 ml (1 tbsp.) freshly ground ginger
• 2 cloves garlic, chopped
• Ground chili, to taste
• 5 ml (1 tsp.) cornstarch
• 15 ml (1 tbsp.) cold water