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