SEVEN FLAVOR PRECIOUS CHICKEN a recipe by Leann Chin
• 4 tablespoons soy sauce, divided • 2 tablespoons sesame oil, divided • 1 tablespoon cornstarch • 2 boneless, skinless chicken breast halves, cut into strips • 8 ounces uncooked vermicelli • 1 tablespoon sugar • 2 tablespoons distilled white vinegar • 2 tablespoons vegetable oil, divided • 1 medium carrot, julienned • 1/4 pound fresh snow peas, trimmed and julienned • 1/2 cup chopped green onions • 1 tablespoon minced fresh ginger root • 1/2 to 3/4 teaspoon crushed red pepper
TO MARINADE CHICKEN: Blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with cornstarch. Stir in chicken. Let stand for 10 minutes. TO COOK NOODLES: Break vermicelli in half. Cook according to package directions, omitting salt. Drain. Keep warm in a large mixing bowl. TO MAKE VINEGAR: Dissolve sugar in remaining soy sauce, sesame oil and vinegar. Set aside. TO STIR-FRY CHICKEN and VEGETABLES: In hot wok, heat 1 tablespoon vegetable oil over high heat; add chicken. Stir-fry for about 3 minutes; remove and heat remaining oil. Add carrot and snow peas. Stir-fry about 1 minute. Add green onions, ginger and red pepper; stir-fry 1 minute longer. Remove from heat. Stir in chicken and vinegar sauce. Pour over vermicelli. Toss to combine. Serve immediately.