10 Minute Szechuan Chicken
- 4 Chicken breasts*; skinned an
- 3 tb Cornstarch
- 1 tb Vegetable oil
- 3 Cloves garlic; minced
- 5 tb Soy sauce (low salt)
- 1 1/2 tb White-wine vinegar
- 1 ts Sugar
- 1/4 c Water
- 6 Green onions; cut into 1" pi
- 1/8 ts Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1
1/2 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.
221 calories per serving.
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
From: Sweeney
1/2 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.
221 calories per serving.
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
From: Sweeney
