Hot and tangy garlic chicken

4 servings

Ingredients

Quantity Ingredient
2 Chicken breast halves, skinned and boned
2 tablespoons Cornstarch, divided
1 tablespoon Dry sherry or water
2 larges Garlic cloves, minced
1 cup Reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
½ teaspoon Crushed red pepper
2 tablespoons Vegetable oil, divided
2 Carrots, cut into julienne strips
3 tablespoons Kikkoman Lite Soy Sauce
Hot cooked pasta or rice

Directions

Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes. Combine next 3 ingredients with remaining cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet. Heat remaining oil in same pan over high heat. Add vegetables; stir-fry 2 minutes. Return chicken to pan with broth mixture. Cook, stirring, until sauce boils and thickens. Remove from heat; stir in lite soy sauce. Serve immediately over pasta or rice. Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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