Szechuan Chicken

4  Chicken breasts*; skinned
3 tb Cornstarch
1 tb Vegetable oil
3 Cloves garlic; minced
5 tb Soy sauce (low salt)
1 1/2 tb White-wine vinegar
1 ts Sugar
1/4 c  Water
6  Green onions; cut into 1" pieces
1/8 ts Cayenne or to taste

Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add  soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through.
Add green onions and cayenne; cook uncovered about 2 minutes longer.

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