| 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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