Chicken Almond Vermicelli Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Chicken breasts24 Ounce, boned (2 Breasts, 12 Ounces Each)
 Chicken bouillon cubes2
 Boiling water1 1⁄2 Cup (24 tbs)
 Cornstarch2 Tablespoon
 Soya sauce2 Tablespoon
 Olive oil1 Tablespoon
 Canned sliced mushrooms4 1⁄2 Ounce (1 Can)
 Celery1 Cup (16 tbs), diagonally sliced
 Onion1 Large, cut into eight wedges
 Frozen broccoli spears10 Ounce, cooked according to package directions and sliced diagonally (1 Package)
 Vermicelli8 Ounce (Catelli)
 Almonds2 Tablespoon, toasted and slivered

Nutrition Facts

Serving size

Calories 574 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 98.7 mg

Sodium 1050.7 mg43.8%

Total Carbohydrates 63 g21%

Dietary Fiber 6.4 g25.8%

Sugars 7.9 g

Protein 51 g102%

Vitamin A 3.4% Vitamin C 54.4%

Calcium 10.5% Iron 16.3%

*Based on a 2000 Calorie diet


1) Cut chicken into thin, long strips.
2) Dissolve bouillon cubes in water.
3) Meanwhile, blend cornstarch and soya sauce to a smooth paste.
4) Add this paste to dissolved bouillon cubes.

5) In a skillet, add oil.
6) Cook chicken in hot oil stirring continuously, until the chicken is slightly browned.
7) Remove chicken from skillet, leaving liquid.
8) Add mushrooms in the same skillet.
10) Cook until the mushrooms turn light brown.
11) To this, add celery and onion.
12) Cook for 2 to 3 minutes, stirring as required.
13) Stir in the bouillon mixture.
14) Then, add chicken and cooked broccoli.
15) Bring the mixture to boil, cooking just until the liquid is slightly thickened.

16) Meanwhile, cook 8 ounces Catelli vermicelli according to package directions.
17) Drain thoroughly and transfer to a serving platter.

18) Spoon the chicken mixture into the centre of the vermicelli platter and sprinkle almonds on top, before serving.