Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breast halves, -Vinegar
-skinned and boned 1/2 t Crushed red pepper
2 tb Cornstarch, divided 2 tb Vegetable oil, divided
1 tb Dry sherry or water 2 Carrots, cut into julienne
2 lg Garlic cloves, minced -strips
1 c Reduced-sodium chicken broth 3 tb Kikkoman Lite Soy Sauce
4 t Heinz Distilled White Hot cooked pasta or rice

Cut chicken into thin strips; coat with mixture of 1 tablespoon
cornstarch, sherry and garlic. Let stand 10 minutes. Combine next 3
ingredients with remaining 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
same 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. Submitted By MICHAEL ORCHEKOWSKI On
10-23-94

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