10 Minute Sichuan/Szechuan Chicken

• 4 each chicken breasts halves, boneless and skinless
• 1 1/2 tablespoon vinegar white wine or rice wine
• 3 tablespoons cornstarch
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1/4 cup water
• 3 cloves garlic minced
• 6 each scallions, spring or green onions cut into 1 inch pieces
• 5 tablespoons soy sauce, tamari (low salt)
• 18 teaspoon cayenne pepper or to taste

1. Cut chicken into cubes.
2. Lightly toss with cornstarch in bag to coat.
3. Heat oil in skillet or wok, medium-high heat; 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.

chicken breasts halves, vinegar white wine, cornstarch, sugar, vegetable oil, water, garlic, scallions, soy sauce, cayenne pepper

Taken from recipeland.com/recipe/v/10-minute-sichuan-szechuan-chic-1227 (may not work)