10 Minute Szechuan Chicken
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
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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