Hot And Tangy Garlic Chicken - cooking recipe

Ingredients

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

Preparation

Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic.
Let stand 10 minutes. Combine broth, vinegar and red pepper with remaining cornstarch; set aside.
Heat 1 tablespoon oil in hot wok or skillet over medium heat.
Add chicken; 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 soy sauce.
Serve immediately over pasta or rice (fettucini is best).
Serves 4.