Gluten Free Chicken Chop Suey | Australia

Ingredients

• 200g Dried vermicelli rice noodles
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 2 tbsp Vegetable oil
• 500g Skinless chicken breast, thinly sliced
• 1 Onion, cut in half moons
• 1 Celery stalk, thinly sliced
• 1 Carrot, julienned
• 1 Red capsicum, cut into thin strips
• 100g Sugar snap peas, halved diagonally
• 200g Bean sprouts
• 50g Bean sprouts
• Handful of Fresh Thai basil or basil leaves
• 2 tbsp Toasted black sesame seeds
• ¼ cup water
• 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 120ml Chicken broth
• 2 tsp Chinese rice wine
• 2 tsp Garlic, minced
• 2 tsp Ginger, finely grated
• 1 tbsp Corn starch
• 1 tsp Sugar
• 1 tsp Chilli flakes, optional
• ½ tsp Salt
• ½ tsp Ground black pepper