Asian

Hot and Tangy Garlic Chicken is for Dinner.

Hot and Tangy Garlic Chicken takes several minutes to prepare.

Hot and Tangy Garlic Chicken takes several minutes to cook.

Hot and Tangy Garlic Chicken makes 4 servings.

The ingredients for Hot and Tangy Garlic Chicken are:

2 skinless, boneless, chicken breast halves
2 tablespoons cornstarch, divided use
1 tablespoon dry sherry or water
2 large cloves garlic, minced
1 cup reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
1 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided use
2 carrots, cut into julienne strips
1 large green bell pepper, cut into julienne strips
3 tablespoons Kikkoman Lite Soy Sauce

Here is how you make Hot and Tangy Garlic Chicken:

Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes. Combine chicken broth, vinegar, and crushed red pepper with remaining 1 tablespoon 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 some 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. Serving Size: 1/2 breast of meat, sause and veggiesNumber of Servings: 4Recipe submitted by SparkPeople user NWILKER.

The nutritional information for Hot and Tangy Garlic Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 246.3

• Total Fat: 11.2 g
• Cholesterol: 66.2 mg
• Sodium: 957.6 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 0.7 g
• Protein: 26.4 g

Hot and Tangy Garlic Chicken is Asian cuisine.