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Title: Szechuan Chicken - Gwhp32a
Categories: Chicken, Chinese, Main dish
Yield: 4 servings
2 Chicken breasts
3 TB Cornstarch
1 TB Msg -- optional
1 TB Oil
3 cl Garlic -- minced
5 TB Soy sauce
1 1/2 TB White wine vinegar
1 Green onions -- in 1"pcs
1/4 c Water
1 TB Sugar
1/8 TB Cayenne -- or more
SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2"
CUBES. COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD
THE CHICKEN AND TOSS TO COAT. HEAT OIL IN SKILLET OR
WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE
CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR,
SUGAR AND WATER. COVER AND COOK FOR THREE MINUTES. ADD
GREEN ONIONS AND CAYENNE. HEAT TWOMINUTES MORE. SERVE
WITH STEAMED RICE.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:36:31 +0800 (
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