10 Minute Szechuan Chicken |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.) Ingredients:
4 boneless skinless chicken breast halves |
3 tablespoons cornstarch |
1 -3 garlic clove, minced (to taste) |
5 tablespoons soya sauce (low salt works) |
1 1/2 tablespoons vinegar or 1 1/2 tablespoons white wine or 1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar |
1 teaspoon sugar |
1/4 cup water |
6 green onions, cut into 1 inch pieces |
1/8 teaspoon cayenne (to taste) |
vegetable oil (for frying) |
Directions:
1. Cut chicken into 1 1/2 inch cubes.
2. Lightly toss with cornstarch in bag to coat.
3. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
4. Add soy sauce, vinegar, sugar and water.
5. Cover and cook 3 minutes or until chicken is cooked through.
6. Add green onions and cayenne; cook uncovered about 2 minutes longer.
7. Serve over white rice with a side salad for a complete meal.
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