Hot And Tangy Garlic Chicken - cooking recipe

Ingredients

3 chicken breasts, skinned and boned
2 Tbsp. cornstarch, divided
1 Tbsp. dry sherry or water
2 large cloves garlic, minced
1 c. chicken broth
4 tsp. white vinegar
1/2 tsp. red pepper
2 Tbsp. oil, divided
2 carrots, cut into strips
2 green peppers, stripped
3 tsp. soy sauce
hot cooked pasta or rice

Preparation

Cut chicken into thin strips.
Coat with mixture of 1 tablespoon cornstarch, sherry or water and garlic.
Let sit 10 minutes.
Combine next 3 ingredients, with remaining cornstarch; set aside.
Heat 1 tablespoon oil in wok or skillet.
Add chicken and stir-fry 3 minutes.
Remove from skillet.
Heat remaining oil in same pan in skillet 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 soy sauce.
Serve over rice or pasta.