Title: Szechuan Chicken
Categories: Poultry
Yield: 4 Servings
| 2 | | Chicken breasts |
| 3 | tb | Cornstarch |
| 1 | tb | Msg; optional |
| 1 | tb | Oil |
| 3 | | Cl Garlic; minced |
| 5 | tb | Soy sauce |
| 1 1/2 | tb | White wine vinegar |
| 1 | | Green onions; in 1"pcs |
| 1/4 | c | Water |
| 1 | tb | Sugar |
| 1/8 | tb | Cayenne; or more |
SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2" 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 TWO MINUTES
MORE. SERVE WITH STEAMED RICE.