Title: Seven Flavor Chicken
Categories: Poultry Oriental
Yield: 4 Servings

4	tb	Soy sauce, divided
2	tb	Sesame oil, divided
1	tb	Cornstarch
2		Boneless, skinless chicken
		Breast halves, cut into
		Thin strips.
8	oz	Uncooked vermicelli
1	tb	Sugar
2	tb	Distilled white vinegar
2	tb	Vegetable oil, divided
1	md	Carrot, julienned
1/4	lb	Fresh snow peas, trimmed
		And julienned
1/2	c	Chopped green onions and
		Tops
1	tb	Minced fresh ginger root
3/4	ts	Crushed red pepper

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

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