2 tablespoons cornstarch, divided

1 tablespoon dry sherry OR water

2 large cloves garlic, minced

1 cup chicken broth

4 teaspoons white vinegar

1/2 teaspoon crushed red pepper

2 tablespoons vegetable oil, divided

2 carrots, cut into julienne strips

1 large green bell pepper, cut into julienne strips

3 tablespoons soy sauce

Hot cooked pasta or rice

 

Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry, and garlic, mixed together.  Let stand 10 minutes.  Combine chicken broth, vinegar and crushed red pepper with remaining 1 tablespoon cornstarch; set aside.

 

Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat.  Add chicken and 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.

 

Makes 4 servings.