Yield: 4 servings
|\N \N||From: NPFM03A|
|4 \N||Chicken breasts*, skinned an|
|1 tablespoon||Vegetable oil|
|3 \N||Cloves garlic, minced|
|5 tablespoons||Soy sauce (low salt)|
|1½ tablespoon||White-wine vinegar|
|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.