Prep 20 mins
Cook 10 mins
Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)
- 4 boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 1 -3 garlic clove, minced (to taste)
- 5 tablespoons soya sauce (low salt works)
- 1 1⁄2 tablespoons vinegar or 1 1⁄2 tablespoons white wine or 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1⁄4 cup water
- 6 green onions, cut into 1 inch pieces
- 1⁄8 teaspoon cayenne (to taste)
- vegetable oil (for frying)
- Cut chicken into 1 1/2 inch cubes.
- Lightly toss with cornstarch in bag to coat.
- Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
- Add soy sauce, vinegar, sugar and water.
- Cover and cook 3 minutes or until chicken is cooked through.
- Add green onions and cayenne; cook uncovered about 2 minutes longer.
- Serve over white rice with a side salad for a complete meal.
I'd give it a 4. Not a bad start...pretty salty, will use low sodium nxt time. We added broccoli. We decided to try it again, but do low sodium soya and refine our process. Thanks for your recipe!
Halved the chicken but kept the full sauce recipe. Might even double the sauce next time. Had some colorful bell peppers that I added to the mix. Surprising amount of flavor from such a simple sauce recipe. This one's a keeper, Saturn.
Update: This has become a go to recipe when we are craving Asian food. Simple, fast and easy! I made the mistake of using regular soy once and found it a bit salty so I recommend using low sodium or soya as written. Thanks Lou! Made with Korean Style Romaine ......... 9/23/2005 Very good and simple. I was amazed that I could actually make this and have it come out as good looking and (better) tasting than at the restaurant. Thanks for a great recipe!