Seven Flavor Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Soy sauce, divided
2 tbsp: Sesame oil, divided
1 tbsp: Cornstarch,
2: Boneless, skinless chicken
Breast halves, cut into
Thin strips.,
8 ounce: Uncooked vermicelli,
1 tbsp: Sugar,
2 tbsp: Distilled white vinegar,
2 tbsp: Vegetable oil, divided
1 medium: Carrot, julienned
1/4 lbs: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp