Seven Flavor Chicken

Recipe Ingredients

4 tablespoons	60ml	Soy sauce - divided
2 tablespoons	30ml	Sesame oil - divided
1 tablespoon	15ml	Cornstarch
2		Boneless skinless chicken breast
8 oz	227g	Vermicelli - uncooked
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Distilled white vinegar
4 tablespoons	60ml	Vegetable oil - divided
2 tablespoons	30ml	Carrots - chopped (medium)
1/2 lb	227g / 8oz	Fresh snow peas - trimmed and
1		Green onions - sliced
1 tablespoon	15ml	Fresh ginger root - minced
1 teaspoon	5ml	Red pepper - crushed

Recipe Instructions

Blend 2 tablespoons soy sauce and 1 tablespoon 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 2 tablespoons 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 minute longer. Stir in chicken and vinegar mixture.

Pour over vermicelli and toss together to combine.

Source:
Fine Cooking Magazine, 3/98

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