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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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6|
|Calories from Fat: 68 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18.6mg||6 %|
|Sodium 308.4mg||11 %|
|Potassium 168.5mg||4 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 32.5g|
|Protein 6.9g||10 %|
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Calories per serving: 235
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