Seven Flavor Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ¼ | pound |
snow pea pods
trimmed, and julienned |
|
| ½ | cup |
scallions, spring or green onions
|
|
| 1 | tablespoon |
ginger root
|
|
| ¾ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
soy sauce, tamari
divided |
|
| 3E+1 | ml |
sesame oil
divided |
|
| 15 | ml |
cornstarch
|
|
| 2 | each |
chicken breast halves, boneless, skinless
cut into thin strips |
|
| 231.2 | ml/g |
rice vermicelli
|
* |
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
white vinegar
|
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 1 | medium |
carrots
julienned |
|
| 113.4 | g |
snow pea pods
trimmed, and julienned |
|
| 118 | ml |
scallions, spring or green onions
|
|
| 15 | ml |
ginger root
|
|
| 3.8 | ml |
red pepper flakes
|
|
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.
