Chinese Chicken Spaghetti

1/4 Cup Soy Sauce

2 Tablespoons Water

2 Tablespoons Brown Sugar

1 Tablespoon Sesame Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Cornstarch

1 Garlic Clove -- Minced

1 Teaspoon Minced Fresh Ginger

1/4 Teaspoon Black Pepper

1/4 Teaspoon Cayenne Pepper

4 Skinless, Boneless Chicken Breast Halves

1 Green Pepper Cut Into Strips

1 Cup Shredded Red Cabbage

2 Celery Ribs, Sliced -- Optional

1/4 Cup Sliced Green Onions

1 Package Vermicelli Or Angel Hair -- 8Oz

Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers. Place in a dish.

Cut chicken into 1/2-inch strips; add to marinade. Cover and refrigerate 30 minutes. Toward end of marinating time, bring salted water to boiling for cooking pasta.

Remove dish from refrigerator. Saute until chicken is tender and sauce is thickened. Stir in bell pepper, cabbage, celery and green onions. Cook until vegetables are crisp tender. Add pasta to boiling water and follow package directions. Drain. Spoon chicken mixture over top. Makes 4 servings.