Ten Minute Sichuan Chicken
Easy Asian chicken dinner in 10 minute flat.
Yield
4 servingsPrep
1 minCook
9 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 1/2 inch cubes |
|
| 1 ½ | tablespoon |
white wine vinegar
|
|
| 3 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 3 | cloves |
garlic
minced |
|
| 6 | each |
scallions, spring or green onions
cut into one inch pieces |
|
| 5 | tablespoon |
soy sauce, sodium reduced
|
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 1/2 inch cubes |
|
| 23 | ml |
white wine vinegar
|
|
| 45 | ml |
cornstarch
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 3 | cloves |
garlic
minced |
|
| 6 | each |
scallions, spring or green onions
cut into one inch pieces |
|
| 75 | ml |
soy sauce, sodium reduced
|
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
Directions
Cut chicken *(these are ½ breasts, as you buy them in the market) into 1½ inch cubes.
Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok on med-high heat; 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.
