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10 Minute Szechuan Chicken

4eachchicken breast, halves, boneless and skinless
1 1/2tablespoonvinegar, white wine or rice wine
1tablespoonvegetable oil
3eachgarlic cloves, minced
6eachgreen onions, cut into 1 inch pieces
5tablespoonsoy sauce, (low salt)
1/8teaspooncayenne, or to taste


Cut chicken 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.

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