|
|
|
|
Serves: 4
1/4
tablespoon sugar
1/3 tablespoon soy sauce
1/4 tablespoon dry sherry
wine
2 teaspoons wine vinegar
2 teaspoons sesame oil
1 teaspoon
minced ginger
1 clove minced garlic
1/4 teaspoon cayenne pepper
4
chicken breasts
2 teaspoons cornstarch
1 medium red pepper, cut into
strips
1/4 tablespoon sliced scallion
1 tablespoon shredded red cabbage
2 teaspoons sesame seeds
8 ounces spinach noodles
To make the
marinade combine the first 8 ingredients.
Cut the boneless chicken breasts
into 1/2 inch wide strips. Add to marinade. Cover and refrigerate.
Cook the
noodles.
Drain chicken and stir fry in 1/4 of the marinade. Combine
remaining marinade with cornstarch.
Stir in chicken and add remaining
ingredients. Cook on high for about 5 minutes. Serve with cooked spinach
noodles.
