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