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Sunday, January 23, 2011

Honey Glazed Chicken and Red Peppers on Vermicelli


I was having one of those days where putting on pants and going to the grocery store just to make lunch was too much of a hassle, so I looked in my fridge. I knew I wanted to make chicken and vermicelli, so I grabbed the last bit of an old garlic, some leftover red pepper and started work. I got distracted while cooking and wanted to finish off the meal with a splash, and spotted the container of local honey that I had used for my cup of tea. Plopping the honey in the pan was the best idea ever! This meal on a whim turned out wonderfully.
Being such a simple meal, I'll keep it quick and just include some tips:
  1. Soak the vermicelli in a bowl until it softens and then transfer it into a hot wok with vegetable broth (Campbell's vegetable broth is the only gluten free one, but it has so much flavour!)
  2. Cook the vermicelli until it soaks up all of the broth, and don't forget to stir! Take out of the wok and quickly wipe out all of the noodles for the Chicken step.
  3. Heat up some oil in the wok and add sliced chicken breasts. Add some garlic early during the cooking, but don't add the red pepper at the same time. The red pepper will burn if you like to golden your chicken a little.
  4. Honey honey honey! Before completely cooking everything, throw in a decent little dollop of honey (I used local honey from my friend Chandler, and it is very fragrant). It will take a second to turn into a liquid, so keep everything moving around in the pan until it's all coated!
Result: happiness for lunch :)

2 comments:

  1. Sounds most delectable! You have quite the palate.

    ReplyDelete