Seven Flavor Chicken

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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

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