Post by Granny Smith on Feb 25, 2008 23:01:51 GMT -5
10 Minute Szechuan Chicken
Ingredients:
4 chicken breast halves, boneless and skinless
1 1/2 tablespoon vinegar, white, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 garlic cloves, minced
6 green onions, cut into 1 inch pieces
5 tablespoon soy sauce
1/8 teaspoon cayenne, or to taste
Directions:
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 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.
Serve with rice or noodles.
Ingredients:
4 chicken breast halves, boneless and skinless
1 1/2 tablespoon vinegar, white, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 garlic cloves, minced
6 green onions, cut into 1 inch pieces
5 tablespoon soy sauce
1/8 teaspoon cayenne, or to taste
Directions:
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 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.
Serve with rice or noodles.