Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Vermicelli noodles, cooked 1 ts Minced fresh garlic
- to yield 4 cups 1/2 md Red onion, thinly sliced
1 lb Skinned, boneless chicken 1 md Carrot, cut into matchstick
-breasts, cut into match -pieces
-stick pieces 1/2 Cucumber, peeled, seeded and
1 tb Soy sauce -cut into matchstick pieces
2 ts Dry sherry 1/2 c Roasted peanuts, coarsely
2 ts Minced fresh ginger -chopped

------------------------PEANUT SAUCE-----------------------------
1/4 c Peanut butter 2 tb Rice vinegar
3 tb Soy sauce 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.

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