Ingredients
-
3 tablespoons cornstarch
-
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
-
1 teaspoon sugar
-
1/4 cup water
-
6 green onions, cut into 1 inch pieces
-
1/8 teaspoon cayenne (to taste)
-
vegetable oil (for frying)
-
1 -3 garlic clove, minced (to taste)
-
5 tablespoons soya sauce (low salt works)
-
4 boneless skinless chicken breast halves
Instructions
- 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.
- Serve over white rice with a side salad for a complete meal.