Boneless skinless chicken breasts
4, cut into cubes
White wine vinegar
1 1/2 tbsps
Low-sodium soy sauce
3, sliced diagonally into 1/2 inch pieces
Quick Szechuan Chicken
- Place the chicken breasts and 3 tbsps cornstarch into a bowl. Toss to coat.
- 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).
- Add green onion and cayenne pepper, and cook for about 2 minutes. Serve with rice.