CHINESE NOODLES WITH PEANUT SAUCE

Servings: 6
Ingredients:

8 oz Vermicelli noodles, cooked
- to yield 4 cups
1 lb Skinned, boneless chicken
-breasts, cut into match
-stick pieces
1 tb Soy sauce
2 ts Dry sherry
2 ts Minced fresh ginger
1 ts Minced fresh garlic
1/2 md Red onion, thinly sliced
1 md Carrot, cut into matchstick
-pieces
1/2    Cucumber, peeled, seeded and
-cut into matchstick pieces
1/2 c  Roasted peanuts, coarsely
-chopped

——————————–PEANUT SAUCE——————————–
1/4 c Peanut butter
3 tb Soy sauce
2 tb Rice vinegar
2 tb Chicken broth or water

Make Peanut Sauce and set aside. Cook vermicelli on range, in the
conventional way. Drain and keep warm. Place chicken in a 3-quart
casserole. Coat chicken with soy sauce and sherry. Add ginger,
garlic and onions; toss. Cover with lid or vented plastic wrap.
Stirring midway through cooking, microwave on high 4 minutes or until
chicken is no longer pink. Add carrot; cover again and microwave on
high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut
Sauce. Sprinkle chopped peanuts over top.
Note: Partially freeze chicken to make cutting easier.
Peanut Sauce: Place all ingredients in a 1 cup glass measure.
Microwave on high for 1 minute. Whisk mixture until well combined;
set aside.

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