Garlic chicken vermicelli

From Cookipedia

Garlic chicken vermicelli
Garlic chicken vermicelli
A version served with Italian spaghetti
Servings:Serves 2
Calories per serving:916
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013

This is garlicky variation has been a favourite for many years using items that can probably be found in the freezer, it is quick and tasty and can easily be modified to use fresh ingredients.

Why not try jointing a chicken for this recipe?


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Cut the chicken into very thin strips
  2. Blend the sherry, 1 tablespoon cornflour and minced garlic in a bowl
  3. Add the chicken strips and leave to stand for 10 minutes
  4. Combine the vinegar, oyster sauce, stock, sugar and remaining cornflour in a bowl and set aside
  5. Cook the vermicelli according to the package directions, omitting any salt
  6. Heat 1 tablespoon oil in a wok over a medium heat, add the chicken and fry for 3 minutes; remove and reserve
  7. On a high heat, in the same wok, add the remaining 1 tablespoon oil and stir-fry the chili and the ginger slivers for a few minutes then add the cabbage and mixed vegetables for a further couple few minutes
  8. Add the cooked chicken and stock mixture and cook until it thickens
  9. Remove from heat, stir in the soy sauce
  10. Drain vermicelli, arrange on a serving dish and top with the chicken mixture

Serving suggestions

Serve hot


This variation uses frozen vegetables as they are more likely to be available in a busy kitchen, however, if you have fresh veg, such as red or green bell peppers, carrots, courgettes etc. then by all means use those. Far nicer than frozen if you have them.

You can use grated ginger root or bottled ginger instead of the julienned ginger. I just think that with matchsticks of ginger, you get a zesty tang when yo bite into the pieces.

See also

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