Ingredients
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1/2 cup sour cream
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1 teaspoon cornstarch
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2 large boneless chicken breasts or 3 small boneless chicken breasts, cut into strips
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3 garlic cloves, minced
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1 tablespoon oil
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1 (16 ounce) package frozen peppers and onions, strips thawed
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1 1/2 cups salsa
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1 teaspoon coriander
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1 teaspoon cumin
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1/8 teaspoon pepper
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1 (8 ounce) package vermicelli, cooked
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chopped fresh cilantro
Instructions
- Stir together sour cream and cornstarch in a small bowl.
- In a large skillet, stir-fry chicken and garlic in oil over medium heat 2 minutes.
- Add peppers and onions, salsa and seasonings and continue to stir-fry 4 more minutes.
- Add sour cream mixture and cook, stirring, 2-3 minutes until sauce thickens; make sure chicken is no longer pink.
- Serve vermicelli topped with the sauce and sprinkled with cilantro.