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Hot & Tangy Garlic Chicken Recipe

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This recipe for Hot & Tangy Garlic Chicken, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Wilbourne
Added: Wednesday, January 3, 2007


3 skinless, boneless chicken breasts
2 T. cornstarch, divided
1 T. dry sherry
2 large cloves of garlic, minced
1 C. chicken broth
1/2 tsp. crushed red pepper
4 tsp. white vinegar
2 T. oil
2 carrots cut into julienne strips
1 large green pepper cut into julienne strips
3 T. soy sauce
rice or pasta

Cut chicken into strips, then coat with mixture of 1 T. cornstarch, sherry and garlic. Let stand for 10 minutes. Combine the next three ingredients with remaining cornstarch and set aside. Heat 1 T. oil in skillet over medium heat. Add chicken and stir fry for three minutes. Remove from the skillet. Heat remaining oil in the same pan over high heat. Add vegetables. Stir fry for 2 minutes. Return the chicken to the pan with broth mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in soy sauce.




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