A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
206 Calories
Recipe Instructions
Step 1
Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
Step 2
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Ingredients
¼ cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
3 tablespoons cornstarch
4 cloves garlic, minced
1 ½ tablespoons white wine vinegar
⅛ teaspoon cayenne pepper, or to taste
4 boneless skinless chicken breasts, cut into cubes
5 tablespoons low-sodium soy sauce
3 green onions, sliced diagonally into 1/2 inch pieces
