Bean Thread Chicken Stir Fry

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4 servings
Print Recipe
Bean Thread and Chicken Stir Fry
Course Lunch/Dinner
Cuisine Chinese
Servings
Course Lunch/Dinner
Cuisine Chinese
Servings
Ingredients
  • 1 tbsp Amore® Chili Pepper cooking paste
  • 1 tbsp KA–ME® Sriracha Sauce
  • 2 tsp KA–ME® Fish Sauce
  • 1 tsp KA–ME® Rice Vinegar
  • 1 tbsp olive oil
  • 1 clove garlic , minced
  • 1 pound boneless, skinless chicken breast
  • 1 package KA–ME® Bean Threads
  • 1 red bell pepper , sliced
  • 1 carrot , peeled into thin strips
  • 1-2 limes
  • scallions , as garnish
  • sesame seeds , as garnish
  • salt , to taste
  • pepper , to taste
  • mint , to taste
Instructions
  1. Mix Amore® Chili Pepper cooking paste, KA-ME® Sriracha Sauce, KA-ME® Fish Sauce, olive oil, KA-ME® Rice Vinegar, minced garlic, salt and pepper in a bowl.
  2. Trim chicken breasts and cut into thin strips. Marinate chicken strips in the mixture for about 15-30 minutes.
  3. Soak KA-ME® Bean Threads in hot water according to package instructions.
  4. Heat a skillet over medium high heat and pour in the chicken and its marinade. Cook chicken through.
  5. Remove the chicken from the pan and add the peppers and cook until soft.
  6. Toss the KA-ME® Bean Threads with the chicken, red peppers, carrots and sauce from the pan. Top with scallions, mint and a squeeze of lime.
Recipe Notes

Recipe courtesy of Carolynscooking

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Recipe courtesy of Carolynscooking

Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil