10 Minute Szechuan Chicken Recipe
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| 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 | |
Directions: | |||
| 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. | |||