Garlic chicken lo mein
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Chicken breast halves; skinned and boned |
| 1 | tablespoon | Sherry, dry |
| 2 | tablespoons | Cornstarch |
| 2 | larges | Garlic cloves; minced |
| 1 | cup | Chicken broth |
| 4 | teaspoons | Vinegar, white |
| ½ | teaspoon | Pepper, red, flakes |
| 8 | ounces | Vermicelli; uncooked |
| 2 | tablespoons | Oil, vegetable |
| 1 | Carrot; julienned | |
| 1 | large | Pepper, bell, green; julienned |
| 3 | tablespoons | Soy sauce |
Directions
Cut chicken into thin strips. Blend sherry, 1 Tablespoon cornstarch and garlic in small bowl; stir in chicken. Let stand 10 minutes.
Combine broth, vinegar, red pepper and remaining 1 Tablespoon cornstarch; set aside. Cook vermicelli according to package directions, omitting salt. Meanwhile, heat 1 Tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove.
Heat remaining oil in same pan over high heat. Add carrots and green bell pepper; stir-fry 2 minutes. Add chicken and broth mixture.
Cook, stirring, until mixture boils and thickens. Remove from heat; stir in soy sauce. Drain vermicelli; arrange on serving platter and top with chicken and vegetable mixture.
<source unknown> Posted by DonW1948@... - if you use this recipe, email me a randomly chosen recipe to express your thanks! Submitted By DONW1948@... On MON, 19 JUN 1995 001915 GMT