INGREDIENTS
1 whole chicken breast, boned
salt
1 pkg very thin vermicelli
2 Tbl oil
1 bunch scallions, sliced
1/3 cup soy sauce
1 can bean sprouts or 1/2 lb bean sprouts, rinsed
2 cups shredded lettuce
DIRECTIONS
Slice the chicken into thin slices and set aside. Bring 3 qts water to boiling. Add vermicelli and 1 Tbl salt and boil 3 minutes. Drain well. Heat oil in large skillet or wok and saute the chicken until golden on all sides. Add scallions, saute 1 minute longer. Add 1 cup chicken broth and bring to boiling. Mix soy sauce and cornstarch. Stir into chicken mixture. Cook until sauce is thickened and clear. Fold in bean sprouts and 1 1/2 cups lettuce and the vermicelli. Heat, stirring until lettuce is wilted and mixture is well combined. Turn out onto serving dish. Top with remaining lettuce. Serves 4 – 6.