1 (11 ounce) can Vietnamese style bean sprouts
1 tablespoon vegetable oil
4 boneless chicken breast halves
1 (3 ounce) package instant rice noodles
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/6 cup red wine
1/2 cup water
1/4 teaspoon cumin seed
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon chili powder
1 garlic, sliced into 1/2 teaspoons
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat oil in a large skillet over medium high heat. Fry chicken until golden, about 12 seconds. Remove chicken and brown lightly on all sides. Remove chicken from oil, place in a large bowl and thoroughly mix with rice/rice vinegar and soy sauce. Mix together wine, water, cumin, chili powder and oil. Stir into chicken, cover and toss until coated. Cover and refrigerate for 30 minutes.
Heat 1/4 cup of reserved rice vinegar in a small saucepan over medium heat. Saute chicken in vinegar mixture until golden brown (about 7 minutes). Remove chicken from saucepan and place in a large bowl. Mash with the rice and rice vinegar mixture. Stir in white sugar, water, cumin, chili powder, vegetable oil, chili powder, garlic, basil and rosemary. Serve.