Recipe - Chicken Lo Mein

1 Whole chicken breast
skinned and boned
1 tablespoon Kikkoman StirFry Sauce
4 ounce Angel hair pasta (capellini)
1/3 cup Kikkoman StirFry Sauce
2 tablespoon Vegetable oil; divided
One fourth pound Fresh snow peas; julienned
1 lg Carrot; julienned
1/8 teaspoon Salt
2 teaspoon Sesame seed; toasted

Cut chicken into thin strips; coat with 1 Tbsp. stirfry sauce. Let stand
30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool
and drain thoroughly. Combine 1/3 cup stirfry sauce and 3 Tbsp. water;
set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.
Add chicken and stirfry 2 minutes; remove. Heat remaining oil in same
pan. Add peas and carrot; sprinkle with salt. Stirfry 4 minutes. Add
sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all
ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip