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, e 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.