| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts*; skinned an |
| 3 |
tb |
Cornstarch |
| 1 |
tb |
Vegetable oil |
| 3 |
|
Cloves garlic; minced |
| 5 |
tb |
Soy sauce; (low salt) |
| 1 1/2 |
tb |
White-wine vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Water |
| 6 |
|
Green onions; cut into 1" pi |
| 1/8 |
ts |
Cayenne or to taste |
INSTRUCTIONS
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
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.
221 calories per serving.
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