Chilli chicken with peanuts and vermicelli

Chilli chicken with peanuts and vermicelli


Get out the chopsticks and dive into a bowl of slippery noodles and spicy chicken topped with crunchy peanuts.

The ingredient of Chilli chicken with peanuts and vermicelli

  1. 600g chicken breast fillets, trimmed
  2. 200g rice vermicelli noodles
  3. 2 tablespoons chilli bean sauce (see notes)
  4. 2 tablespoons oyster sauce
  5. 2 tablespoons shao hsing Chinese
  6. cooking wine (see notes)
  7. 1 1/2 tablespoons light soy sauce (see notes)
  8. 1 tablespoon peanut oil
  9. 2cm piece ginger, peeled, grated
  10. 1 cup Massel chicken style liquid stock
  11. 1/3 cup unsalted peanuts, roughly chopped sliced green onions, to serve

The instruction how to make Chilli chicken with peanuts and vermicelli

  1. Place chicken in a large saucepan. Cover with cold water. Bring to a simmer over medium heat. Simmer, uncovered, for 10 minutes or until cooked through. Remove pan from heat. Stand for 5 minutes. Remove chicken to a chopping board and shred.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and stand for 15 minutes or until tender. Drain.
  3. Combine chilli bean sauce, oyster sauce, cooking wine and soy sauce in a jug.
  4. Heat a wok over high heat until hot. Add oil and ginger. Stir-fry for 1 minute. Add chicken and sauce mixture. Toss to coat. Add stock and cook for 2 minutes. Add noodles and 1/4 cup peanuts. Stir-fry for 1 minute or until heated through. Spoon into bowls. Sprinkle with green onions and remaining peanuts. Serve.

Nutritions of Chilli chicken with peanuts and vermicelli

fatContent: 498.076 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 88 milligrams cholesterol

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