1 Whole chicken breast
— skinned and boned 1 tb Kikkoman Stir-Fry Sauce
4 oz Angel hair pasta (capellini)
1/3 c Kikkoman Stir-Fry Sauce
2 tb Vegetable oil; divided
1/4 lb Fresh snow peas; julienned
1 lg Carrot; julienned
1/8 ts Salt
2 ts Sesame seed; toasted
Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool
and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias