Szechuan chicken - gwhp32a

4 Servings

Ingredients

Quantity Ingredient
2 Chicken breasts
1 Green onions -- in 1\"pcs

Directions

3 TB Cornstarch

1 TB Msg -- optional

1 TB Oil

3 cl Garlic -- minced

5 TB Soy sauce

1½ TB White wine vinegar

¼ c Water

1 TB Sugar

⅛ TB Cayenne -- or more

SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 ½" CUBES. COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT.

HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK FOR THREE MINUTES. ADD GREEN ONIONS AND CAYENNE. HEAT TWOMINUTES MORE. SERVE WITH STEAMED RICE.

Recipe By :

From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 21:36:31 +0800 (

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