Seven-flavor chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Soy sauce, divided |
| 1 | tablespoon | Cornstarch |
| 8 | ounces | Vermicelli, uncooked |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Vegetable oil, divided |
| ¼ | pounds | Snow peas, julienned |
| 1 | tablespoon | Ginger root, minced |
| 2 | tablespoons | Oriental sesame oil |
| 2 | eaches | Chicken breasts, bonned and |
| Skinned, cut into strips | ||
| 2 | tablespoons | White vinegar |
| 1 | each | Carrot, julienned |
| ½ | cup | Chopped onion greens |
| ¾ | teaspoon | Crushed red pepper |
Directions
Blend 1 tb each of soy sauce, sesame oil and 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 Tb oil in hot skillet or wok over high heat. Add chicken mixture and stir-fry for 3-4 minutes, then remove from pan. Heat remaining vegetable oil and add carrots and snow peas; stir-fry for 1 minute, then add green onions, ginger root and red pepper. Stir-fry for 1 additional minute. Remove from heat and stir in chicken and vinegar mixture. Pour over vermicelli and toss together to combine. Serve immediately.
Courtesy of Loren Martin, Cyberealm BBS Watertown NY 315-786-1120