Monday, October 21, 2013

Sriracha Ranch Chicken with rice vermicelli

Sriracha seems to be the big thing these days. Everywhere I look I see a recipe that is using it or someone is squirting it on top of a dish. As someone who tends to go against the flow and stray from trends I figured what the heck. My husband loves the stuff so why not make something with it.

This was really good and a different way to use up veggies. A stir fry of sorts but not exactly.

Sriracha Ranch Chicken with Rice Vermecilli noodles
6 boneless skinless chicken breast tenders
1 pkg ranch dip mix, dry
2 celery ribs, thin sliced
1/2 - 1 cup bean sprouts
2 cups broccoli slaw mix (shredded broccoli and carrots raw)
6 oz (half package) fine rice vermicelli noodles

Cut the chicken tender into bite size pieces and sprinkle the ranch mix on top. Coat well and saute in olive oil. When chicken is almost done add the celery and broccoli slaw. Boil water in a medium size sauce pan. Once it is at a rolling boil, add your noodles. Cook according to the package directions.
Drain and rinse with cold water.
Serve the ranch chicken mix on top of the noodles and squirt with as little or much sriracha sauce as you'd like.

Here are the noodles and sauce that I purchased from the Asian store.


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