Glazed chicken with rice vermicellis recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 593 calories / serving
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Heat a large, ovenproof frying pan over a moderate heat until hot. Rub the chicken breasts all over with the groundnut oil and season them well. Sear in the pan until golden brown all over. Move to the oven, preheated to Gas Mark 6, 200°C, fan 180°C and finish cooking them for 15 minutes until cooked through, with no pink showing.

After 15 minutes, remove from the oven, place back over a medium heat and add the plum sauce. Let it simmer for a few minutes.

Meanwhile, blanch the rice noodles in a saucepan of boiling, salted water for 1 minute. Drain very well and divide between serving plates. Arrange the chicken and sauce next to the rice noodles.

Garnish with a sprinkle of sesame seeds and a few chive stalks on top. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 300g Tesco rice noodles
  • 4 medium skinless chicken breasts
  • 40ml groundnut oil
  • 150g plum sauce
  • 2tbsp sesame seeds, to garnish
  • a few chive stalks, to garnish
  • Energy 2500kj 593kcal 30%
  • Fat 17g 24%
  • Saturates 3g 16%
  • Sugars 4g 4%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 62.6g Protein 47.7g Fibre 1.5g


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