Instructions: Heat peanut oil over high heat; add garlic and ginger and saute briefly. Add remaining ingredients except chicken, vermicelli and scallions. Bring to a boil. Reduce heat to low and cook, stirring constantly (I use a wire whisk) until sauce is smooth and thickened.

Add chicken and stir until well heated. Pour over pasta. Sprinkle with scallion (crushed peanuts on top are good).

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