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Hot & Tangy Garlic Chicken
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- #17266
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 boneless chicken breasts
2 tablespoons cornstarch
1 tablespoon dry sherry
2 cloves garlic, minced
1 cup chicken broth
4 teaspoons vinegar
1/2 teaspoon red pepper
2 tablespoons oil
2 carrots, julienne
1 large green bell pepper, cut in strips
3 tablespoons soy sauce
hot cooked rice
directions
Cut the chicken into strips and coat with 1-tablespoon cornstarch, sherry and the garlic. Let stand for 10 minutes.
Combine the next 3 ingredients with remaining cornstarch and set aside.
Heat 1 tablespoon of oil in wok over high heat. Add the chicken and stir-fry for 3 minutes. Remove from the wok.
Heat remaining oil in the same pan over high heat. Add the veggies and stir-fry for 2 minutes.
Return the chicken to the pan with the broth mixture. Cook, stirring, until sauce boils and thickens. Remove from the heat and add the soy sauce.
Serve immediately over hot cooked rice.
added by
gfree
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 28, 2008
Pretty tasty recipe. I used a little bit extra hot pepper (I like my food spicy). Next time I make this, I'll probably use twice the amount of green pepper and carrots.