Szechuan Chicken
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
monosodium glutamate
optional |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 5 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
white wine vinegar
|
|
| 1 | each |
scallions, spring or green onions
in 1 inch pieces |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
sugar
|
|
| ⅛ | tablespoon |
cayenne pepper
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 45 | ml |
cornstarch
|
|
| 15 | ml |
monosodium glutamate
optional |
*
|
| 15 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 75 | ml |
soy sauce, tamari
|
|
| 23 | ml |
white wine vinegar
|
|
| 1 | each |
scallions, spring or green onions
in 1 inch pieces |
|
| 59 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 1.9 | ml |
cayenne pepper
or more |
|
Directions
Skin and bone the chicken breasts, and cut into 1½ inch 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 two minutes more.
Serve with steamed rice.
