Description
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 5 tablespoons low-sodium soy sauce
- 1 ½ tablespoons white wine vinegar
- ¼ cup water
- 1 teaspoon white sugar
- 3 green onions, sliced diagonally into 1/2 inch pieces
- ⅛ teaspoon cayenne pepper, or to taste
Instructions
- Place the chicken and cornstarch into a bag or bowl
- and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic
- stirring constantly until lightly browned. Stir in the soy sauce
- vinegar
- sugar and water. Cover
- and cook until the chicken pieces are no longer pink inside
- 3 to 5 minutes.
- Stir in the green onion
- and cayenne pepper
- cook uncovered for about 2 more minutes. Serve over white rice.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4