Chicken and Vermicelli Lettuce Cups

• 50g rice vermicelli
• 2 teaspoons canola oil
• 500g lean chicken mince Whole Foods 1 lb For $3.99 thru 02/09
• 4 spring onions, chopped
• 2 tablespoons KRAFT Crunchy Peanut Butter
• 1 1/2 tablespoons lime juice
• 1 tablespoon gluten free fish sauce Walmart Supercenter 1 lb For $5.00 thru 02/14
• 1 tablespoon sweet chilli sauce
• 6 -8 small iceberg lettuce cups
• Extra sweet chilli sauce to drizzle

1. Pour boiling water over vermicelli and allow to stand for 5 minutes until softened.
2. Drain and snip into approx.
3. 4cm lengths.
4. Heat oil in a frying pan over medium heat.
5. Add chicken and sear until golden.
6. Add spring onions and cook a further 2-3 minutes.
7. Stir through the peanut butter, lime juice, fish sauce and sweet chilli.
8. Cook a further 2-3 minutes.
9. Add the vermicelli to the chicken mix and spoon into prepared lettuce cups, drizzle with extra sweet chilli and serve immediately.

rice vermicelli, canola oil, spring onions, crunchy peanut butter, lime juice, fish sauce, sweet chilli sauce, extra sweet chilli sauce

Taken from www.kraftrecipes.com/recipes/chicken-vermicelli-lettuce-cups-104207.aspx (may not work)