Vermicelli With Chicken In Peanut Sauce Catelli Recipes

VERMICELLI WITH CHICKEN IN PEANUT SAUCE

Vermicelli With Chicken in Peanut Sauce image

I got this one off the back of the noodle box too. Tried it out last nite and it was awesome! And super easy.

Provided by sheri77

Categories Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cubed
1 cup chicken broth
2 tablespoons liquid honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup peanut butter
2 -3 green onions, chopped
1 red pepper, cut into strips
500 g vermicelli
1 teaspoon chopped fresh parsley

Steps:

Heat oil and saute chicken until cooked. Remove and set a side.
Combine broth, honey and soy sauce. Whisk in cornstarch and peanut butter.Cook and stir until just thickened.
Stir in onions, pepper, and chicken.
Cook vermicelli according to package directions.
Spoon chicken mixture over noodles and top with parsley.

PEANUT THAI CHICKEN WITH VERMICELLI NOODLES

Peanut Thai Chicken With Vermicelli Noodles image

A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.

Provided by Oolala

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup chunky peanut butter
1 3/4 cups coconut milk
2 tablespoons soy sauce
1/4 cup fresh lemon juice
2 tablespoons brown sugar
4 garlic cloves, minced
salt
cayenne pepper, to taste
1/4 cup chicken broth
1 lb vermicelli
2 tablespoons peanut oil
6 -8 scallions, thinly sliced
6 boneless skinless chicken breasts, thinly cut, poached
1 lb snow peas, trimmed, julienne cut, blanched 30-60 seconds, cooled in ice water, drained
dry roasted peanuts, chopped
sesame seeds, toasted
fresh coriander sprig, garnish

Steps:

Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48

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