Hot and Tangy Garlic Chicken

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.3
  • Total Fat: 11.2 g
  • Cholesterol: 66.2 mg
  • Sodium: 957.6 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 26.4 g

View full nutritional breakdown of Hot and Tangy Garlic Chicken calories by ingredient
Submitted by:


addapted from kikkoman addapted from kikkoman
Number of Servings: 4


    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.

Rate This Recipe