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

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.

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.

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.

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.

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!