Vermicelli With Chicken And Herb Sauce

• 6 ounces brown rice vermicelli (or substitute white rice vermicelli)
• 1 clove garlic, peeled
• 1/2 tablespoon coarsely chopped ginger
• 1/2 jalapeno pepper, seeded and coarsely chopped
• 1/3 cup fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 cup fresh cilantro leaves, rinsed and dried
• 1/2 cup fresh mint leaves, rinsed and dried
• 2 large3 boneless skinless chicken breasts (about 1 pound)
• 2 green onions, thinly sliced
• vegetable cooking spray

1. Cook the brown rice vermicelli according to package directions. Drain and rinse under cold water. Set aside.
2. Combine the garlic, ginger, jalapeno pepper, lime juice, vegetable oil, honey, and salt in a food processor. Process until finely chopped, using the pulse button and scraping down the bowl of the food processor with a spatula as needed. Add the cilantro and mint and process into a coarse puree. Set aside.
3. Cut the chicken into 1-inch-square pieces.
4. Spray a non-stick pan with vegetable cooking spray and heat over medium-high heat. When hot, add the chicken and cook until done (about 10 minutes). Add the vermicelli and herb puree. Toss to combine and cook until heated through (about 3 minutes).
5. Garnish with green onions and serve immediately.

brown rice vermicelli, clove garlic, ginger, pepper, lime juice, canola oil, honey, salt, fresh cilantro, mint, chicken breasts, green onions, vegetable cooking spray

Taken from food52.com/recipes/34028-vermicelli-with-chicken-and-herb-sauce (may not work)