FRIDAY NIGHT DINNER--seven flavor precious chicken

                                 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.