* 2 large skinless chicken breasts
* 8 oz vermicelli or thin rice noodles
* 2" fresh ginger root, julienned (cut into matchstick-size pieces)
* 2 tablespoons cornflour
* 4 Garlic cloves, minced
* 1/2 a tablespoon of sugar
* 1 cup fresh chicken stock or Knorr stock cube equiv.
* 1 tablespoon white wine vinegar
* 1 large fresh red chili, chopped
* ½ cup frozen mixed vegetables, thawed
* A quarter of a white cabbage, chopped or slightly more mixed vegetables if cabbage omitted
* 2 tablespoons oyster sauce
* 2 tablespoons light soy sauce
* 1 tablespoon rice wine or dry sherry
* 2 tablespoons vegetable oil

===Method===
* Cut the chicken into very thin strips
* Blend the sherry, 1 tablespoon cornflour and minced Garlic in a bowl
* Add the chicken strips and leave to stand for 10 minutes
* Combine the vinegar, oyster sauce, stock, sugar and remaining cornflour in a bowl and set aside
* Cook the vermicelli according to the package directions, omitting any salt
* Heat 1 tablespoon oil in a wok over a medium heat, add the chicken and fry for 3 minutes; remove and reserve
* On a high heat, in the same wok, add the remaining 1 tablespoon oil and stir-fry the chili and the ginger slivers for a few minutes then add the cabbage and mixed vegetables for a further couple few minutes
* Add the cooked chicken and stock mixture and cook until it thickens
* Remove from heat, stir in the soy sauce
* Drain vermicelli, arrange on a serving dish and top with the chicken mixture

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