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Chicken Almond Vermicelli

Fettuccine.Inn's picture
Ingredients
  Chicken breasts 24 Ounce, boned (2 Breasts, 12 Ounces Each)
  Chicken bouillon cubes 2
  Boiling water 1 1⁄2 Cup (24 tbs)
  Cornstarch 2 Tablespoon
  Soya sauce 2 Tablespoon
  Olive oil 1 Tablespoon
  Canned sliced mushrooms 4 1⁄2 Ounce (1 Can)
  Celery 1 Cup (16 tbs), diagonally sliced
  Onion 1 Large, cut into eight wedges
  Frozen broccoli spears 10 Ounce, cooked according to package directions and sliced diagonally (1 Package)
  Vermicelli 8 Ounce (Catelli)
  Almonds 2 Tablespoon, toasted and slivered
Directions

GETTING READY
1) Cut chicken into thin, long strips.
2) Dissolve bouillon cubes in water.
3) Meanwhile, blend cornstarch and soya sauce to a smooth paste.
4) Add this paste to dissolved bouillon cubes.

MAKING
5) In a skillet, add oil.
6) Cook chicken in hot oil stirring continuously, until the chicken is slightly browned.
7) Remove chicken from skillet, leaving liquid.
8) Add mushrooms in the same skillet.
10) Cook until the mushrooms turn light brown.
11) To this, add celery and onion.
12) Cook for 2 to 3 minutes, stirring as required.
13) Stir in the bouillon mixture.
14) Then, add chicken and cooked broccoli.
15) Bring the mixture to boil, cooking just until the liquid is slightly thickened.

FINALIZING
16) Meanwhile, cook 8 ounces Catelli vermicelli according to package directions.
17) Drain thoroughly and transfer to a serving platter.

SERVING
18) Spoon the chicken mixture into the centre of the vermicelli platter and sprinkle almonds on top, before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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