8 oz Vermicelli noodles, cooked to yield 4 cups
1 lb Skinned, boneless chicken breasts, cut into match stick pieces
1 tbsp Soy sauce
2 tsp Dry sherry
2 tsp Minced fresh ginger
1 tsp Minced fresh garlic
1/2 medium Red onion, thinly sliced
1 medium Carrot, cut into matchstick pieces
1/2 Cucumber, peeled, seeded and cut into matchstick pieces
1/2 cup Roasted peanuts, coarsely chopped
PEANUT SAUCE
1/4 cup Peanut butter
3 tbsp Soy sauce
2 tbsp Rice vinegar
2 tbsp Chicken broth or water
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Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole.
Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1 1/2 minutes.
Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top. Note: Partially freeze chicken to make cutting easier. Peanut Sauce:
Place all ingredients in a 1 cup glass measure. Microwave on high for 1 minute. Whisk mixture until well combined; set aside.
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