Hot and Tangy Garlic Chicken Stir-Fry
From hottamale 17 years agoIngredients
- 2 chicken breast halves, skinned & boned shopping list
- 2T. cornstarch, divided shopping list
- 1T. dry sherry or water shopping list
- 2 large cloves garlic, minced shopping list
- 1c. reduced-sodium chicken broth shopping list
- 4t. distilled white vinegar shopping list
- 1/2t. crushed red pepper shopping list
- 2T. vegetable oil, divided shopping list
- 2 carrots, julienned shopping list
- 1 lrg. green bell pepper, julienned shopping list
- 3T. lite soy sauce shopping list
- Hot cooked pasta or rice shopping list
How to make it
- Cut chicken into thin strips and coat with mixture of 1T. cornstartch, sherry & garlic.
- Let stand 10 min.
- Combine next 3 ingredients with remaining cornstartch; set aside.
- Heat 1T. oil in hot wok or large skillet over medium high heat.
- Add chicken & stir-fry 3 min; 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 broth boils & thickens.
- Remove from heat; stir in light soy sauce.
- Serve immediately over pasta or rice.
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