Ingredients
- 1 garlic clove (minced)
- 1 cup cabbage (shredded red)
- 1/4 cup soy sauce
- 2 tablespoons water
- 1/4 cup green onions (sliced)
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ginger (minced fresh)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 slices celery ribs
- 1 slice green pepper (cut into)
- 1 package vermicelli
Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers. Place in a dish.
Cut chicken into 1/2-inch strips; add to marinade. Cover and refrigerate 30 minutes. Toward end of marinating time, bring salted water to boiling for cooking pasta.
Remove dish from refrigerator. Saute until chicken is tender and sauce is thickened. Stir in bell pepper, cabbage, celery and green onions. Cook until vegetables are crisp tender. Add pasta to boiling water and follow package directions. Drain. Spoon chicken mixture over top. Makes 4 servings.
