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10
Minute Szechuan Chicken
Ingredients:
4 Chicken
breasts, skinned and boneless
3 tablespoons
Cornstarch
1 tablespoon
Vegetable oil
3 Cloves
garlic; minced
5 tablespoons
Soy sauce (low salt)
1½ tablespoons
White-wine vinegar
1 teaspoon
Sugar
¼ cup Water
6 Green
onions; cut into 1″ pieces
⅛ teaspoon
Cayenne or to taste
Directions:
Cut chicken (these are ½ breasts, as you buy
them in the market) into 1½ 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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