Seven Flavor Chicken

• 4 tablespoons soy sauce, tamari divided
• 2 tablespoons sesame oil divided
• 1 tablespoon cornstarch
• 2 each chicken breast halves, boneless, skinless cut into thin strips
• 8 ounces rice vermicelli
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 2 tablespoons vegetable oil divided
• 1 medium carrots julienned
• 1/4 pound snow pea pods trimmed, and julienned
• 1/2 cup scallions, spring or green onions
• 1 tablespoon ginger root
• 3/4 teaspoon red pepper flakes

1. Blend 1 tablespoon each soy sauce and sesame oil with cornstarch; stir in chicken.
2. Let stand 10 minutes.
3. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl.
4. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside.
5. Heat 1 tablespoon vegetable oil in hot wok or large skillet over high heat.
6. Add chicken and stir fry 3 minutes, remove.
7. Heat remaining vegetable oil in same pan.
8. Add carrot and snow peas;stir fry 1 minutes.
9. Add remaining 3 ingredients and stir fry 1 minutes longer.
10. Remove from heat; stir in chicken and venegar mixture.
11. Pour over vermicelli and toss together to combine.
12. Serve immediately.

soy sauce, sesame oil, cornstarch, chicken breast halves, rice vermicelli, sugar, white vinegar, vegetable oil, carrots, snow, scallions, ginger root, red pepper

Taken from recipeland.com/recipe/v/seven-flavor-chicken-40348 (may not work)