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Print this Recipe    Garlic 15

Tangy Garlic Chicken
Serves 4

2 boneless chicken breast
2 Tbsp cornstarch
1 Tbsp dry sherry
2 large clove garlic minced
1 cup chicken broth
4 tsp vinegar
1/2 tsp red pepper
2 Tbsp oil
2 carrots julienne
1 large green pepper cut in strips
3 Tbsp soy sauce
Rice

Cut the chicken into strips; coat with 1-tablespoon cornstarch,
sherry and the garlic. Let stand for 10 minutes. Combine the next
3 ingredients with remaining cornstarch 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; stir-fry for 2 minutes. Return
the chicken to the pan wit h 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.

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