10 Minute Szechuan Chicken

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.)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Cut chicken into 1 1/2 inch cubes.
2. Lightly toss with cornstarch in bag to coat.
3. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
4. Add soy sauce, vinegar, sugar and water.
5. Cover and cook 3 minutes or until chicken is cooked through.
6. Add green onions and cayenne; cook uncovered about 2 minutes longer.
7. Serve over white rice with a side salad for a complete meal.