November 19, 2007 Quick Szechuan Chicken

Easy Tastebud Delights

11.19 Edition (November 19, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! I hope your week is starting off well and that you had a wonderful weekend.

This recipe for Chinese food is so quick and easy to make that the next time you think of ordering in, you might decide to put this together instead and serve it with rice or noodles. Enjoy!

Quick Szechuan Chicken

4 boneless, skinless chicken breast halves
1-1/2 tbsp. white wine vinegar
3 tbsp. cornstarch
1 tsp. sugar
1 tbsp. vegetable oil
1/4 cup water
1-1/2 to 2 tsp. minced garlic
6 green onions, cut into 1 inch pieces
5 tbsp. soya sauce
cayenne pepper, to taste

Cut chicken 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 soya 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.

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