Chicken Breast Recipes » Chicken Stir Fry » Szechuan Chicken

Szechuan Chicken

Chicken breast pieces tossed in cornstarch and stir-fried with minced garlic in hot vegetable oil until the chicken is browned. Chicken pieces are coated in sauce prepared from white wine vinegar, sugar, water, and soy sauce. Cayenne pepper and sliced onions are stirred in and dish is finished with additional few minutes of cooking onion until crisp tender. Szechuan chicken served with hot, steaming white rice.

Ingredients -

1/2 tablespoon White Wine Vinegar
4 Boneless, Skinless Chicken Breasts
1 teaspoon Sugar
3 tablespoons Cornstarch
1/4 cup Water
1 tablespoon Vegetable Oil
6 Green Onions, cut into 1-inch pieces
3 Garlic Cloves, minced
1/8 teaspoon Cayenne Pepper, or to taste
5 tablespoons Soy Sauce

Preparation:

1. Cut the chicken breasts into bite size cubes.

2. Add the chicken to a bag with the cornstarch and toss well to coat.

3. Add the chicken, garlic and oil to a large wok and brown until done.

4. Add the vinegar, soy sauce, sugar and water and stir well to coat.

5. Stir-fry for 4 minutes, covered.

6. Add the cayenne pepper and onions and stir-fry for another 2 minutes.

7. Serve and enjoy.

Chicken Breast Recipes