1 tablespoon vegetable oil
3 cloves garlic, peeled and minced
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon paprika
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh chives
1 green bell pepper, chopped
1 teaspoon vegetable oil
1 pound skinless, boneless chicken breast halves
Heat oil and 2 tablespoons garlic in a wok or skillet until well-blended. Stir in Worcestershire sauce and vinegar, stir to coat.
Heat oil in the wok or skillet over medium heat. Fry chicken breasts one at a time; spread on the bottom of a large bowl. Sprinkle with paprika, lemon juice, Worcestershire sauce, or Worcestershire sauce.
Return chicken to skillet; add green pepper and sliced green bell pepper. Stir to coat.
Drizzle oil mixture over chicken breasts and sprinkle with cheddar cheese. Serve this over rice or noodles.