Seven-Flavor Precious Chicken

• 4 Tbsp. soy sauce, divided use
• 2 Tbsp. sesame oil, divided use
• 1 Tbsp. cornstarch
• 8 oz. uncooked vermicelli pasta
• 2 boneless, skinless chicken breast halves, cut in thin strips
• 2 Tbsp. distilled white vinegar
• 1 Tbsp. sugar
• 1 medium carrot, sliced thin
• 2 Tbsp. vegetable oil, divided use
• 1/2 c. chopped green onions, including tops
• 1/4 lb. fresh snow peas, trimmed
• 1 Tbsp. minced, fresh ginger root
• 1/2 tsp. crushed red pepper

1. Blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with cornstarch.
2. Stir in chicken strips and let stand 10 minutes. Break vermicelli in half and cook according to package.
3. Add sesame oil and vinegar; set aside.
4. Heat 1 tablespoon vegetable oil in hot wok or large skillet over high heat.
5. Add chicken and stir-fry for 3 minutes.
6. Remove.
7. Heat remaining vegetable oil in same pan.
8. Add carrot and snow peas.
9. Stir-fry 1 minute.
10. Add remaining 3 ingredients and stir-fry 1 minute longer.
11. Remove from heat; stir in chicken and vinegar mixture.
12. Pour over hot vermicelli and toss to combine.
13. Serve immediately.
14. Serves 4.

soy sauce, sesame oil, cornstarch, vermicelli pasta, chicken, white vinegar, sugar, carrot, vegetable oil, green onions, fresh snow peas, fresh ginger root, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339427 (may not work)