2 lg. chicken breast halves, skinned & boned
1 tbsp. dry sherry
2 tbsp. cornstarch, divided
2 lg. cloves garlic, minced
1 c. clear ready to serve chicken broth (preferably low salt)
4 tsp. distilled white vinegar
1/2 tsp. crushed red pepper
8 oz. vermicelli, uncooked
2 tbsp. vegetable oil, divided
2 carrots, julienned
1 lg. green bell pepper, julienned
3 tbsp. naturally brewed low sodium light soy sauce

Cut chicken into thin strips. Blend sherry, 1 tablespoon cornstarch and garlic in small bowl; stir in chicken. Let stand for 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 heat. Add chicken and stir fry for 3 minutes; remove chicken. Heat remaining oil in same pan over high heat. Add carrots and bell pepper; stir fry for 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. Makes 6 servings.