Hot and Tangy Garlic Chicken

2 skinless, boneless, chicken breast halves
2 tablespoons cornstarch, divided use
1 tablespoon dry sherry or water
2 large cloves garlic, minced
1 cup reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
1 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided use
2 carrots, cut into julienne strips
1 large green bell pepper, cut into julienne strips
3 tablespoons Kikkoman Lite Soy Sauce

Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes.

Combine chicken broth, vinegar, and crushed red pepper with remaining 1 tablespoon cornstarch; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet.

Heat remaining oil in some 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 lite soy sauce. Serve immediately over pasta or rice.



Serving Size: 1/2 breast of meat, sause and veggies

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.