Monday, June 3, 2013

10 Minute Szechuan Chicken

10 Minute Szechuan Chicken

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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