Recipe ingredients and directions:
2 lg chicken breast halves, skinned and boned
1 tb sherry
2 tb cornstarch
2 lg garlic cloves, minced
1 c chicken broth
4 ts vinegar
1/2 ts red pepper flakes
8 oz vermicelli
2 tb oil
1 carrot, julienned
1 lg bell pepper, julienned
3 tb soy sauce
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.
Category: Asian Recipes