Instructions: 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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