*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Minced fresh garlic
      1/2   md           Red onion, thinly sliced
    1       md           Carrot, cut into matchstick
      1/2                Cucumber, peeled, seeded and
                         -cut into matchstick pieces
      1/2   c            Roasted peanuts, coarsely
                         -----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.
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