4 tbsp soy sauce, divided
2 tbsp sesame oil, divided
1 tbsp cornstarch
2 boneless, skinless chicken
1 breast halves, cut into
1 thin strips.
8 oz uncooked vermicelli
1 tbsp sugar
2 tbsp distilled white vinegar
2 tbsp vegetable oil, divided
1 medium carrot, julienned
1/4 lb fresh snow peas, trimmed
1 and julienned
1/2 cup chopped green onions and
1 tops
1 tbsp minced fresh ginger root
3/4 tsp crushed red pepper
A Recipe for
Seven Flavor Chicken
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This Recipe for Seven Flavor Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Seven Flavor Chicken from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 4
Seven Flavor Chicken Recipe brought to you by Recipes To-Go