| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 4 | tb | Soy sauce, divided |
| 2 | tb | Sesame oil, divided |
| 1 | tb | Cornstarch |
| 2 | Boneless, skinless chicken | |
| Breast halves, cut into | ||
| Thin strips. | ||
| 8 | oz | Uncooked vermicelli |
| 1 | tb | Sugar |
| 2 | tb | Distilled white vinegar |
| 2 | tb | Vegetable oil, divided |
| 1 | md | Carrot, julienned |
| 1/4 | lb | Fresh snow peas, trimmed |
| And julienned | ||
| 1/2 | c | Chopped green onions and |
| Tops | ||
| 1 | tb | Minced fresh ginger root |
| 3/4 | ts | Crushed red pepper |
INSTRUCTIONS
Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken and venegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
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