Ten Minute Szechuan Chicken
4 boneless
skinless chicken breasts, cut into cubes
Market
Pantry Fresh Chicken
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3 tablespoons cornstarch 1 tablespoon
vegetable oil
Crisco
Vegetable Oil Pure
$2.49 -
expires in 3 days
4 cloves garlic, minced 5 tablespoons
low-sodium soy sauce 1 1/2 tablespoons white wine vinegar 1/4 cup water 1
teaspoon white sugar
Market
Pantry Granulated Sugar - 4lbs
$1.99
3 green onions, sliced diagonally into 1/2
inch pieces 1/8 teaspoon cayenne pepper, or to taste Add all ingredients to
list
Directions
Place the
chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok
or large skillet over medium-high heat. Fry the chicken pieces and garlic,
stirring constantly until lightly browned. Stir in the soy sauce, vinegar,
sugar and water. Cover, and cook until the chicken pieces are no longer pink
inside, 3 to 5 minutes.
Stir in the
green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve
over white rice.
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