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10 Minute Szechuan Chicken


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.

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