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+ servings

Chicken and vegetables with brown rice vermicelli in ginger-soy broth

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 4 servings


  • 1 red bell pepper
  • 2 cups broccoli florets
  • 1 cup sugar snap peas
  • 1 cup sliced shitake mushrooms
  • 2 medium carrots
  • 2 boneless skinless chicken breasts
  • 1 package brown rice vermicelli noodles

For the broth:

  • 1 yellow onion thinly sliced
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1 quart low sodium chicken stock
  • 1 large shallot minced
  • 2 large garlic cloves minced
  • 1 ½ tbsp ginger minced
  • 2 tsp dark sesame oil divided
  • 4 tbsp soy sauce
  • 1 tbsp honey
  • ½-1 tsp chili paste optional…but recommended if you like serious heat


  • Start by preparing your broth. Saute the minced garlic, ginger, and shallots in 1 tsp sesame oil over low heat until fragrant (about 2 minutes). Add the diced carrots and celery. Saute 5 minutes until vegetables are soft. Add the soy sauce, honey, and chili paste if using, and sauté for 30 seconds. Add the chicken stock. Bring liquid to a boil, then lower to a simmer. Allow to simmer for least 30 minutes.
  • Strain the broth (to remove any solids) and return it to the heat. Add the onions and allow to simmer for another half hour before serving.
  • Thinly slice the red bell pepper. Peel the carrots, and slice them on a diagonal into oblong discs about ¼ inch thick. Wash shitakes well, remove stems, and cut into ¼ thick slices. Remove florets from head of broccoli.
  • Steam your vegetables. You can do this in one of three ways: If you have a steamer, I’m fucking jealous. Steam all of the vegetables in it. If you do not have a steamer, welcome to the club. Good news, I can show you how to make one. Place all of the vegetables in a strainer/colander. Find a pot large enough that you can rest the colander in. Fill the pot ¼ full with water. Bring the water to a boil. Rest your “steamer basket” in the pot and then cover with a large lid or tin foil. Steam for approximately 15 minutes or until the vegetables are cooked al dente (meaning they have a little crunch). If you do not have a strainer that fits in a pot, place all the vegetables in a large pan with a cup of water. Cover with a lid, and cook over medium heat until the vegetables are cooked al dente (approx 10-15 minutes).
  • While the vegetables are steaming, cook your chicken. Slice the chicken into pieces approximately ½ inch thick. Heat a tsp of sesame oil over medium heat and add the chicken and 1 tbs soy sauce. Saute until chicken is cooked through. This will only take about 3 minutes max. Set pan aside.
  • Follow the package directions to cook your vermicelli.
  • Combine chicken and vegetables in a pan and heat through (1-2 minutes). In large bowls, add the vermicelli first, then add chicken and vegetables. Pour about one cup of the broth with the onions into each bowl and serve!