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.