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

Thai-Style Rice Vermicelli and Gluten-Free Crunchy Breaded Chicken Breast Strips
Source: Flamingo

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
PREP TIME
10m
COOK TIME
30m
YIELD
5 servings

Instructions

  • Cook chicken breast strips according to instructions on packaging.
  • While chicken strips are cooking, heat up oil in wok over medium-high heat.
  • Saut bell pepper and onion for about five minutes. Add sugar-snap peas, garlic, chili and ginger and continue cooking for one minute.
  • In a bowl, mix chicken broth, tamari sauce and vinegar. Add vegetables and bring to the boil. Dilute cornstarch in cold water and pour over vegetables. Mix and add rice vermicelli. Heat up and mix thoroughly.
  • Place equal amounts of vermicelli on plates and serve with chicken strips.

Dinner

A recipe from Flamingo

https://www.flyers-on-line.com/data/recipes/138/thai-style-rice-vermicelli-and-gluten-free-crunchy-breaded-chicken-breast-strips.jpg

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