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4 tb Soy sauce, divided 2 tb Vegetable oil, divided
2 tb Sesame oil, divided 1 md Carrot, julienned
1 tb Cornstarch 1/4 lb Fresh snow peas, trimmed
2 Boneless, skinless chicken And julienned
Breast halves, cut into 1/2 c Chopped green onions and
Thin strips. Tops
8 oz Uncooked vermicelli 1 tb Minced fresh ginger root
1 tb Sugar 3/4 ts Crushed red pepper
2 tb Distilled white vinegar
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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