| Szechuan Chicken
|
| Prep. Time |
20 minutes
|
| Cook Time |
10 minutes
|
| Yield |
4 servings
|
| Ingredients |
| 4 |
each |
chicken breast, halves, boneless and skinless
|
| 1 1/2 |
tablespoon |
vinegar, white wine or rice wine
|
| 3 |
tablespoon |
cornstarch
|
| 1 |
teaspoon |
sugar
|
| 1 |
tablespoon |
vegetable oil
|
| 1/4 |
cup |
water
|
| 3 |
each |
garlic cloves, minced
|
| 6 |
each |
green onions, cut into 1 inch pieces
|
| 5 |
tablespoon |
soy sauce, (low salt)
|
| 1/8 |
teaspoon |
cayenne, or to taste
|
| Direction |
Cut chicken 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.
|
