2 boneless chicken breasts
8 oz. angel hair pasta
¼ cup oyster sauce
¼ cup soy sauce
2 Tbsp. dry sherry
2 Tbsp. cooking oil
2 tsp. finely chopped fresh ginger
1 medium red onion, halved lengthwise and thinly sliced
1 carrot sliced into match stick size pieces
2 cups sugar snap pea pods
Cook angel hair pasta according to the package directions
Cut fat off the chicken, and cut into small bite-sized strips. Set aside.
For sauce, in a small bowl stir together oyster sauce, soy sauce, and sherry. Set aside.
Pour 2 Tablespoons of cooking oil into wok. Add ginger; cook and stir for 2 minutes. Add onion; cook and stir for 2 minutes. Add carrots; cook and stir for 2 minutes. Add pea pods; cook and stir for 1 minute. Remove vegetables from wok.
Add chicken to wok; cook and stir until thoroughly cooked. Add the cooked noodles, vegetables, and sauce. Lightly toss the mixture about until heated through.