| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole chicken breast skinned and boned | |
| 1 | tb | Kikkoman Stir-Fry Sauce |
| 4 | oz | Angel hair pasta (capellini) |
| 1/3 | c | Kikkoman Stir-Fry Sauce |
| 2 | tb | Vegetable oil; divided |
| 1/4 | lb | Fresh snow peas; julienned |
| 1 | lg | Carrot; julienned |
| 1/8 | ts | Salt |
| 2 | ts | Sesame seed; toasted |
INSTRUCTIONS
Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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