Servings: 4
Boneless skinless chicken breasts 
 4, cut into cubes
3 tbsps
Vegetable oil 
1 tbsps
White wine vinegar 
1 1/2 tbsps
1/4 cup
White sugar 
1 tsp
Garlic, minced 
4 cloves
Low-sodium soy sauce 
5 tbsps
Green onions
3, sliced diagonally into 1/2 inch pieces
Cayenne pepper 
1/8 tsp
Quick Szechuan Chicken
20 m
10 m
Ready in:
30 m
  1. Place the chicken breasts and 3 tbsps cornstarch into a bowl. Toss to coat.
  2. Heat oil in a large skillet (you can also use a wok) over medium-high. Stirring, cook chicken and 4 cloves garlic until lightly browned. Add soy sauce, vinegar, sugar, and water. Cover and cook until the chicken stops being pink inside (5 minutes).
  3. Add green onion and cayenne pepper, and cook for about 2 minutes. Serve with rice.