"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hot and Tangy Garlic Chicken Recipe

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This recipe for Hot and Tangy Garlic Chicken, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Simpson Eagle
Added: Wednesday, October 7, 2009


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

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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