Servings: Serves 4
4 Chicken skinned chicken breasts
1 1/2 TBS White vinegar
1 TBS Cornstarch
1 tsp Sugar
1 TBS Vegetable oil
1/4 cup Water
3 Cloves garlic -- minced
6 Green onions -- cut into 1" pieces
5 TBS Soy sauce
1/8 tsp Cayenne or to taste
Cut the chicken into 1 1/2 inch cubes.
Lightly toss with cornstarch in bag to coat.
Heat oil in a skillet or wok. Stir-fry the chicken and garlic until lightly browned.
Add the soy sauce, vinegar, sugar, and water.
Cover and cook 3 for minutes or until chicken is cooked through.
Add green onions and cayenne. Cook uncovered for about 2 minutes longer.