| 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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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