Monday, June 13, 2011

Ten-Minute Szechuan Chicken

I made this recipe one night when I was craving Chinese food. I try to limit the amount we order out because it gets expensive and its not very good for you. This was a great substitute for the little white take-out boxes filled with breaded meat and sodium!

I highly recommend making this next time you get a craving for Chinese. I usually serve it with white rice that I make with chicken broth instead of water (just gives it a little extra flavor) and Chinese green beans.

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 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste
  1. 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.

  2. 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.

  3. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

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