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Title: Garlic Chicken Lo Mein
Categories: Chinese Chicken Pasta
Yield: 6 Servings
| 2 | lg | Chicken breast halves; skinned and boned |
| 1 | tb | Sherry, dry |
| 2 | tb | Cornstarch |
| 2 | lg | Garlic cloves; minced |
| 1 | c | Chicken broth |
| 4 | ts | Vinegar, white |
| 1/2 | ts | Pepper, red, flakes |
| 8 | oz | Vermicelli; uncooked |
| 2 | tb | Oil, vegetable |
| 1 | Carrot; julienned | |
| 1 | lg | Pepper, bell, green; julienned |
| 3 | tb | Soy sauce |
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.
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