2 lg Chicken breast halves; -skinned and boned 1 tb Sherry, dry 2 tb Cornstarch 2 lg Garlic cloves; minced 1 c Chicken broth 4 ts Vinegar, white 1/2 ts Pepper, red, flakes 8 oz Vermicelli; uncooked 2 tb Oil, vegetable 1 Carrot; julienned 1 lg Pepper, bell, green; -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.
Posted by DonW1948@aol.com - if you use this recipe, email me a randomly chosen recipe to express your thanks! Submitted By DONW1948@AOL.COM On MON, 19 JUN 1995 001915 GMT
