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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hot and Tangy Garlic Chicken Recipe

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This recipe for Hot and Tangy Garlic Chicken is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts, skinned and boned and cut into thin strips
2 T cornstarch
1 T dry sherry
2 lg. cloves garlic, pressed
1 cup chicken broth
4 tsp. vinegar
1/2 tsp. crushed red pepper
2 T oil
2 carrots, peeled and julienned
1 large green pepper, julienned
3 T soy sauce

Cooked Rice
Directions:
Directions:
Coat chicken in mixture of 1 T corn starch, sherry, and garlic. Let stand for 10 minutes. Combine remaining cornstarch w/chicken broth, vinegar, and red pepper. Set aside. Heat 1 T oil in hot wok over med-high heat. Add chicken and stir-fry 3 minutes; remove. Heat remaining oil over high heat. Add veggies. Stir-fry 2 minutes. Return chicken with broth mixture. Cook until sauce boils and thickens. Remove from heat; stir in soy sauce. Serve over cooked rice. Serves 4.

 

 

 

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