"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Hot and Tangy Garlic Chicken Recipe

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

Anne Cormier


2 boneless, skinless chicken breast halves
2 Tbsp. cornstarch, divided
1 Tbsp. dry sherry
2 large cloves garlic, minced
1 C. reduced sodium chicken broth
4 tsp. white vinegar
1/2 tsp. crushed red pepper
2 Tbsp. vegetable oil, divided
2 carrots, julienned
1 large green bell pepper, julienned
3 Tbsp. lite soy sauce
Hot cooked rice or pasta

Cut the chicken into thin strips; coat with a mixture of 1 Tbsp. cornstarch, sherry and garlic. Let stand 10 minutes. Combine next 3 ingredients with remaining cornstarch; set aside. Heat 1 Tbsp. oil in a hot wok or 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 over rice or pasta. Serves 4.




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