| 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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