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2 large chicken breast halves, skinned and boned
1 Tb. sherry
2 Tb. cornstarch, divided
2 large cloves of garlic, minced
1 cup chicken broth
4 tsp. vinegar
1/2 tsp. red pepper flakes
8 oz. of vermicelli
2 Tb. oil, divided
1 carrot, julienned
1 large bell pepper, julienned
33 Tb. soy sauce
Cut chicken into thin strips. /p>
Blend sherry, 1 tablespoon cornstarch and garlic in small bowl, stir in
chicken. Let stand 10 minutes.
Combine broth, vinegar, red pepper and remaining 1 Tablespoon cornstarch, set aside.
Cook vermicelli according to package directions, omitting salt.
Meanwhile, heat 1 Tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes, remove.
Heat remaining oil in same pan over high heat then add carrots and green bell pepper, stir-fry 2 minutes.
Add chicken and broth mixture. Cook, stirring until mixture boils and thickens.
Remove from heat, stir in soy sauce.
Drain vermicelli, arrange on serving platter and top with chicken and vegetables mixture.