Ten Minute Szechuan Chicken
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Cornstarch1 tbsp
Vegetable Oil4 cloves
Garlic (minced)5 tbsps
Soy Sauce (low-sodium)1.5 tbsps
White Wine Vinegar1 cup
Water1 tsp
White SugarDirections:
1
Place the chicken and cornstarch into a bag or bowl, and toss to coat
2
Heat oil in a wok or large skillet over medium-high heat
3
Fry the chicken pieces and garlic, stirring constantly until lightly browned
4
Stir in the soy sauce, vinegar, sugar and water
5
Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes
6
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes
7
Serve over white rice