Easy Recipe Finder
Recipe Feeder
1 tbsp vegetable oil 15 mL
1 lb boneless, skinless chicken breast, cubed 450 g
1 can chicken broth (10 oz/300 mL) 1 can
2 tbsp liquid honey 30 mL
1 tbsp soy sauce 15 mL
1/4 cup peanut butter 60 mL
1 tbsp corn starch 15 mL
1 tsp ground ginger 5 mL
2 green onions, sliced 2
2 cloves garlic, minced 2
1/2 red pepper, cut in julienne strips 1/2
375 g vermicelli noodles 14 oz
1 tbsp chopped parsley 15 mL
In skillet, heat oil, sauté chicken until golden, remove; set aside and keep warm.
In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger.
Add green onions and garlic, cook stirring constantly over low heat until blended and smooth. Add red pepper and reserved chicken; cook and stir until just bubbly and thickened.
Cook noodles.
Spoon chicken mixture over noodles and serve topped with parsley.
1 lb boneless, skinless chicken breast, cubed 450 g
1 can chicken broth (10 oz/300 mL) 1 can
2 tbsp liquid honey 30 mL
1 tbsp soy sauce 15 mL
1/4 cup peanut butter 60 mL
1 tbsp corn starch 15 mL
1 tsp ground ginger 5 mL
2 green onions, sliced 2
2 cloves garlic, minced 2
1/2 red pepper, cut in julienne strips 1/2
375 g vermicelli noodles 14 oz
1 tbsp chopped parsley 15 mL
In skillet, heat oil, sauté chicken until golden, remove; set aside and keep warm.
In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger.
Add green onions and garlic, cook stirring constantly over low heat until blended and smooth. Add red pepper and reserved chicken; cook and stir until just bubbly and thickened.
Cook noodles.
Spoon chicken mixture over noodles and serve topped with parsley.