High School Szechuan Chicken

• 5 -6 boneless skinless chicken breasts
• 8 teaspoons sugar
• 4 teaspoons rice wine vinegar
• 16 tablespoons soy sauce
• 4 tablespoons cornstarch
• 8 tablespoons peanut oil (or a combo of peanut and sesame)
• 1 red pepper flakes
• 1 tablespoon red pepper flakes
• 1 tablespoon ground ginger
• 3 -4 fresh garlic cloves, minced
• 8 green onions, sliced

1. 1.
2. Start cooking your rice.
3. 2.
4. Mix sugar, vinegar, and 1/2 the soy sauce in a small bowl.
5. 3.
6. In another bowl, combine the remaining soy sauce and the corn starch.
7. Mix well until blended.
8. 4.
9. Cut the chicken into small pieces and add to corn starch/soy mixture.
10. Set aside.
11. 5.
12. Heat wok or skillet on medium high and add oil.
13. 6.
14. Add red pepper flakes and cook for about 10 seconds.
15. 7.
16. Add chicken mixture and cook for about 2-3 minutes until no longer pink, then remove pan with slotted spoon.
17. 8.
18. In the wok, cook ginger, green onions, and garlic for about 1 minute.
19. 9.
20. Return chicken to pan and add sugar/vinegar/soy mixture.
21. 10.
22. Cook for about 1 minute more until heated through.
23. Serve over hot rice.

chicken breasts, sugar, rice wine vinegar, soy sauce, cornstarch, peanut oil, red pepper, red pepper, ground ginger, garlic, green onions

Taken from www.food.com/recipe/high-school-szechuan-chicken-421948 (may not work)