Seven Flavor Chicken

4 tb Soy sauce, divided
2 tb Vegetable oil, divided
2 tb Sesame oil, divided
1 mad Carrot, julienned
1 tb Cornstarch
1/4 lb Fresh snow peas, trimmed And julienned
2 Boneless, skinless chicken Breast halves, cut into Thin strips
1/2 c Chopped green onions and 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 vinegar mixture. Pour over vermicelli and toss together to combine.
Serve immediately.

Serves: 4