Ingredients
- 1 carrot
- 1/2 cucumber
- 270 gr skinned
- 100 gr peanuts (roasted)
- 60 ml soy sauce
- 55 gr peanut butter
- 55 gr vermicelli noodles
- 30 ml chicken broth
- 30 ml rice vinegar
- 10 ml dry sherry
- 10 gr ginger (minced fresh)
- 3 gr garlic (minced fresh)
- 1/2 slices onion (red)
Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3 litre 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 1.5 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.
