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| 2 gross | Chicken breast halves; skinned and boned |
| 1 Esslöffel | sherry dry |
| 2 Esslöffel | cornstarch |
| 2 gross | cloves garlic minced |
| 1 Tasse | chicken broth |
| 4 Teelöffel | vinegar white |
| 1/2 Teelöffel | Pepper, red, flakes |
| 8 x ca. 30 g | Vermicelli; uncooked |
| 2 Esslöffel | Oil, vegetable |
| 1 | Carrot julienned |
| 1 gross | Pepper, bell, green; julienned |
| 3 Esslöffel | soy sauce |
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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.
<source unknown> Posted by DonW1948@aol. Com - if you use this recipe, email me a randomly chosen recipe to express your thanks!
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