Hot and Tangy Garlic Chicken

Ingredients:

• 2 chicken breasts cut in thin strips
• 2 Tbsp. cornstarch, divided use
• 1 Tbsp. dry sherry
• 2 large cloves garlic, minced
• 1 cup chicken broth
• 5 Tbsp. white vinegar
• 2 Tbsp. oil, divided use
• 2 carrots, julienne
• 1 sweet red pepper, julienne
• 3 Tbsp. soy sauce
• 1 tsp. 5-spice powder
• 1/2 tsp. cayenne pepper, or to taste

Directions:

Mix the chicken strips with 1 Tbsp. of the cornstarch, sherry, and garlic, and let stand 10 minutes while you prepare the other ingredients. Combine the remaining cornstarch, broth, and vinegar and set aside. Heat 1 Tbsp. oil over medium high heat. Stir fry chicken on medium high for 3 minutes and remove.

Add 1 Tbsp. oil and cook the veggies for 2 to 3 minutes, until tender-crisp. Return the chicken and add the 5 spice and the cayenne pepper and stir fry 2 minutes, until chicken is cooked through. Add the broth mixture and cook, stirring constantly, until it boils and thickens. Add the soy sauce, mix in, and remove from heat.

This is very pretty when made with a mixture of yellow and red peppers.

By Free2B from North Royalton, OH