Cookbook
Easy Peasy Sweet Chili Chicken with Pre-Chopped Veg, Vermicelli & Cashews

Easy Peasy Sweet Chili Chicken with Pre-Chopped Veg, Vermicelli & Cashews

  • 20 min
  • 470 calories

Dinner in 20 minutes? A delicious, quick AND easy chicken noodle dish using pre-chopped seasonal veggies and rice vermicelli, all in the one pan. Kid friendly and healthy, we think it's a winner winner, chicken dinner! Enjoy, and don't forget to share the moment #youplateit on Instagram.

Ingredients

  • 250 Grams of Chicken Mince
  • 100 Grams of Rice Vermicelli Noodles
  • 50 Grams of Chicken Noodle Sauce YPI
  • 35 Grams of Cashew Unsalted Roasted
  • 1 Small Bunch of Coriander
  • 1 Teaspoons of Cornflour
  • 1 250 Gram Pack of Stir Fry Veg (Chopped)

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Step-by-step instructions

Step 1

Brown Chicken:

Heat a high sided pan with oil enough to cover the base over high heat. Add chicken mince and cook for 5-6 minutes or until beginning to brown. Use a spoon to break up any lumps.

Step 2

Cook Vermicelli:

Bring about 1½-2 litres water to a boil in a kettle. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5-6 minutes, then drain well.

Step 3

Make Sauce:

In the meantime, whisk to combine cornflour, chicken noodle sauce and ½ cup water in a small bowl or jug. Lower heat to medium, pour sauce over chicken and cook for 1-2 minutes, until thickened.

Step 4

Add Veg & Noodles:

Add the stir fry vegetables and cook for 2 minutes or until softened. Add noodles and toss to combine and heat through.

Step 5

You Plate It:

Roughly chop the cashews and pick coriander leaves, discarding stems. Serve chicken noodles between bowls. Top with cashews and coriander leaves. Enjoy!

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