CHICKEN CHOW MEIN
1 lb. Boneless skinless, chicken breasts, cut into thin strips
2 cloves Garlic, minced
2 tsp. Vegetable oil, divided
2 Tbl. Reduced-sodium soy sauce
2 Tbl. Dry sherry
6 oz. (2 cups) Fresh snow peas, cut into halves
1 pkg. (6 oz.) Frozen snow peas, thawed
3 large Green onions, cut diagonally into 1-inch pieces
4 oz. Uncooked Chinese egg noodles or vermicelli, cooked and drained
1 tsp. Dark sesame oil (optional)
Cherry tomatoes (optional)
Fresh herbs (optional)
Toss chicken and garlic in small bowl.
Heat 1 teaspoon vegetable oil in wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Transfer to medium bowl; toss with soy sauce and sherry.
Heat remaining 1 teaspoon vegetable oil in wok. Add snow peas; stir-fry 2 minutes for fresh or 1 minute for frozen snow peas. Add green onions; stir-fry 30 seconds. Add chicken mixture; stir-fry 1 minute.
Add noodles to wok; stir-fry 2 minutes or until heated through. Stir in sesame oil, if desired. Garnish with cherry tomatoes and fresh herbs if desired.
Yield: 4 servings
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