| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 8 | oz | Vermicelli noodles, cooked to yield 4 cups |
| 1 | lb | Skinned, boneless chicken breasts, cut into match stick pieces |
| 1 | tb | Soy sauce |
| 2 | ts | Dry sherry |
| 2 | ts | Minced fresh ginger |
| 1 | ts | Minced fresh garlic |
| 1/2 | md | Red onion, thinly sliced |
| 1 | md | Carrot, cut into matchstick pieces |
| 1/2 | Cucumber, peeled, seeded and cut into matchstick pieces | |
| 1/2 | c | Roasted peanuts, coarsely chopped |
| 1/4 | c | Peanut butter |
| 3 | tb | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Chicken broth or water |
INSTRUCTIONS
PEANUT SAUCE Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole. Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top. Note: Partially freeze chicken to make cutting easier. Peanut Sauce: Place all ingredients in a 1 cup glass measure. Microwave on high for 1 minute. Whisk mixture until well combined; set aside. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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