LEE KUM KEE
Recipes

Rice Vermicelli with Black Bean Chicken

Ingredients

75g dried rice vermicelli
250g chicken breast, cut into strips
1 Tbsp vegetable oil
50g onion, sliced
40g carrot , cut into sticks

Marinade

[13] 1 Tbsp

Method

1 Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.
2 Mix the chicken with the marinade and set aside for 15 minutes.
3 To cook the dish, heat a wok and add the oil and stir-fry the chicken for 3-4 minutes
4 Add the onion and carrot and cook a further 2 minutes.
5 Add the rice vermicelli and sauce mix and toss together for 2 minutes until heated through.
 
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