Quick Szechuan Chicken|Print

Servings: 4

Boneless skinless chicken breasts

4, cut into cubes

Cornstarch

3 tbsps

Vegetable oil

1 tbsps

White wine vinegar

1 1/2 tbsps

Water

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

Prep:

20 m

Cook:

10 m

Ready in:

30 m

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.