Korean Vermicelli with Chicken and Broccoli

One day I got a bug up my butt to go to a local Korean market and get some of the foods I loved when stationed in Korea to introduce to my kids. I found Korean vermicelli and some marinades for both chicken/pork and beef. This recipe uses the chicken/pork marinade. All you need for this recipe is a skillet and a pot. Here is how you do it and what you need.

1 lb of chicken thighs, 1 bundle of Korean vermicelli, 1 head of broccoli, a big scoop of lard, and a jar of Korean chicken/pork marinade.

Dice the chicken thighs into approximately 1.5 inch pieces. Cut the broccoli into florets and halve as needed to keep them about evenly sized. Fry these together in a skillet in medium hot lard. Boil Korean vermicelli for 5-6 minutes or as directed on the bag. Drain and add the noodles to the skillet. Stir in the noodles. Stir in about 1/3 cup of the Korean chicken/pork marinade. Simmer on low for 5 minutes. Serve and enjoy.

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