| Ingredients |
4 Tbsp. Soy sauce, divided
2 Tbsp. Sesame oil, divided
1 Tbsp. Cornflour
2 Boneless, skinless chicken Breast halves, cut into thin strips. 8 oz. uncooked vermicelli
1 Tbsp. Sugar
2 Tbsp. Distilled white vinegar
2 Tbsp. Vegetable oil, divided
1 med. Carrot, julienned
1/4 lb. Fresh snow peas, trimmed And julienned
1/2 cup Chopped green onions and tops
1 Tbsp. Minced fresh ginger root
3/4 tsp. Crushed red pepper
| Method |
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 vinegar mixture. Pour over vermicelli and toss together to combine. Serve immediately.
