10 Minute Szechuan Chicken

4 each chicken breasts halves, boneless and skinless
1 1/2 tablespoon vinegar white wine or rice wine
3 tablespoons 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 tablespoons soy sauce (low salt)
1/8 teaspoon cayenne pepper or to taste

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.

Source:
RecipeLand


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