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