Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | From: NPFM03A |
4 \N | Chicken breasts*, skinned an |
3 tablespoons | Cornstarch |
1 tablespoon | Vegetable oil |
3 \N | Cloves garlic, minced |
5 tablespoons | Soy sauce (low salt) |
1½ tablespoon | White-wine vinegar |
1 teaspoon | Sugar |
¼ cup | Water |
6 \N | Green onions, cut into 1\" pi |
⅛ teaspoon | Cayenne or to taste |
Cut chicken *(these are ½ breasts, as you buy them in the market) into 1½ 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. 221 calories per serving.