Seven Flavor Chicken
Submitted by franland
Stir-fried chicken with soy sauce, sesame oil, ginger, and snow peas tossed over rice vermicelli. A fast Chinese-inspired weeknight dinner loaded with seven bold flavors in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minSeven flavors, one wok, forty minutes. That’s the deal with this Chinese-style stir-fry that layers soy sauce, sesame oil, vinegar, sugar, ginger, red pepper flakes, and scallions into a sauce that coats every strand of rice vermicelli.
Strips of chicken breast get a quick cornstarch-and-soy marinade before hitting a screaming hot wok. Julienned carrots and snow peas go in next, keeping their snap.
Everything gets tossed together over warm vermicelli noodles. It’s the kind of one-pan meal that tastes like takeout but comes together faster than you can place an order.
Kitchen Tips
- Let the chicken sit in the cornstarch-soy mixture for the full 10 minutes so it develops that silky stir-fry texture
- Get your wok smoking hot before adding the oil for proper sear, not steam
- Julienne the carrots and snow peas thin so they cook in just a minute
- Toss everything together immediately and serve right away; vermicelli gets sticky as it cools
Ingredients
Directions
Blend 1 tablespoon 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 tablespoon 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.
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