10 Minute Szechuan Chicken

• 4 boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 1 -3 garlic clove, minced (to taste)
• 5 tablespoons soya sauce (low salt works)
• 1 1/2 1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 6 green onions, cut into 1 inch pieces
• 1/8 teaspoon cayenne (to taste)
• vegetable oil (for frying)

1. Cut chicken into 1 1/2 inch cubes.
2. Lightly toss with cornstarch in bag to coat.
3. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
4. Add soy sauce, vinegar, sugar and water.
5. Cover and cook 3 minutes or until chicken is cooked through.
6. Add green onions and cayenne; cook uncovered about 2 minutes longer.
7. Serve over white rice with a side salad for a complete meal.

chicken, cornstarch, garlic, soya sauce, rice wine, sugar, water, green onions, cayenne, vegetable oil

Taken from www.food.com/recipe/10-minute-szechuan-chicken-134128 (may not work)