Peanut-thai (peanutty) Chicken With Vermicelli

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon soya sauce
• 4 chicken breasts
• 1/2 tablespoon butter
• 1/2 tablespoon stir-fry oil
• 1/2 cup yellow pepper
• 1/2 cup bean sprouts
• 1 cup mixed vegetables (julienne carrot, sugar snap peas, baby corn, water chestnuts, etc.)
• 2 tablespoons sesame seeds
• 1/2 cup coconut milk
• 1/2 cup chicken bouillon
• 1/2 cup honey
• 1/2 cup peanut butter
• 1/4 cup peanuts, coarsely chopped
• 2 tablespoons lime juice
• 1 tablespoon soya sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon cilantro

Recipe

• 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.