Sesame Chicken

4 boneless, skinless chicken breast halves, thinly sliced diagonally across grain

1 cup sugar

1 1/2 cup unseasoned rice vinegar

4 Tbsp cooking wine

1/2 cup soy sauce

4 Tbsp sesame oil

4 Tbsp sliced green onion

1/4 cup sesame seeds (or less)

Oil

Add 4 Tbsp oil to wok.  Heat, add chicken and stir-fry for 3-4 minutes or until just cooked through.  Remove.  Stir together sugar, vinegar, wine, soy sauce, sesame oil, green onion and sesame seeds. Bring to a boil in the wok. Boil 5-6 minutes or until sauce thickens and becomes sticky.  Add chicken to sauce and mix well.

2-4 ounces rice noodles

oil

In wok, heat oil to 375F.  Gently pull pads of noodles apart.  When oil is hot, carefully add a handful of rice noodles.  They should immediately puff up and turn snowy white.  Turn them over to briefly cook on the other side.  Remove with a slotted spoon.  Drain on paper towels.  Repeat with remaining noodles.

Serve chicken mixture over noodles.