Title: Seven Flavor Chicken
Categories: Chinese, Chicken
Yield: 4 Servings

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

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