Thai inspired chicken

A quick, week night meal recipe. Tasty, filling and the sauce has just enough bite for me. Your mileage may vary, so taste accordingly to adjust the seasoning.

3 tbs sesame oil
1/2 bottle “Souvenir de Thailand” sauce
1 cup or so of snow peas
3 carrots, sliced.
1 Spanish onion, cut in thick slices
1 package rice vermicelli
2 chicken breast


1. Cut the chicken into strips. Heat about 2 tbs of the sesame oil in a pan. Add the chicken and season with black pepper. Cook the chicken until some color appears on both sides of the strip. Add the Thai sauce. Make sure all the chicken is coated, then move to a back burner on low heat.

2. In a different pan heat the remaining 1 tbs of sesame oil. Add the onions and cook for a minute or two (some color should appear on them). Add the carrots and cook for a minute or two. Add the snow peas. Turn the heat down to a medium-low.

4. In a pot, bring water to a boil. Put the vermicelli in the water and cook them for 3-4 minutes. They should become translucent. Drain them from the water.

5. While the vermicelli is cooking, add the chicken to the vegetables, making sure to scrape in all the sauce. Mix well to coat the vegetables with the sauce and bring to a gentle boil.

5. Serve in shallow bowls, with the vermicelli at the bottom.


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