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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