GARLIC CHICKEN LO MEIN

• 2 lg Chicken breast halves;
• -skinned and boned
• 1 tb Sherry, dry
• 2 tb Cornstarch
• 2 lg Garlic cloves; minced
• 1 c Chicken broth
• 4 ts Vinegar, white
• 1 /2 ts Pepper, red, flakes
• 8 oz Vermicelli; uncooked
• 2 tb Oil, vegetable
• 1 Carrot; julienned
• 1 lg Pepper, bell, green;
• -julienned
• 3 tb Soy sauce

Cut chicken into thin strips. 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. 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 vegetable mixture.

Posted by DonW1948@aol.com - if you use this recipe,

email me a randomly chosen recipe to express your thanks! Submitted By

DONW1948@AOL.COMOn MON, 19 JUN 1995 001915 GMT