1 600 g package gluten-free crunchy breaded chicken breast strips
500 ml (2 cups) rice vermicelli, cooked
½ yellow bell pepper, cut in strips
½ orange bell pepper, cut in strips
½ 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
Cook chicken breast strips according to instructions on packaging.
While chicken strips are cooking, heat up oil in wok over medium-high heat.
Sauté 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.
Our Chef’s Advice: Serve chicken strips with spicy, Thai-style dip.