Chicken Lo Mein

1 Whole chicken breast

-- skinned and boned 1 tb Kikkoman Stir-Fry Sauce

4 oz Angel hair pasta (capellini)

1/3 c Kikkoman Stir-Fry Sauce

2 tb Vegetable oil; divided

1/4 lb Fresh snow peas; julienned

1 lg Carrot; julienned

1/8 ts Salt

2 ts Sesame seed; toasted

Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool

and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 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