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Seven Flavor Chicken
(4 servings)
4 Tbsp. Soy sauce, divided
2 Tbsp. Sesame oil, divided
1 Tbsp. Cornstarch
2 Boneless, skinless chicken
Breast halves, cut into thin strips.
8 oz. uncooked vermicelli
1 Tbsp. Sugar
2 Tbsp. Distilled white vinegar |
2 Tbsp. Vegetable oil, divided
1 med. Carrot, julienned
1/4 lb. Fresh snow peas, trimmed
and julienned
1/2 cup Chopped green onions and
tops
1 Tbsp. Minced fresh ginger root
3/4 tsp. Crushed red pepper |
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 vinegar mixture. Pour over vermicelli and toss together to combine.
Serve immediately.
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