Sandra’s 10-minute Szechwan Chicken

I'd forgotten how good this recipe is, and how easy.  It's also very adaptable.  You can use pork or tofu instead of the chicken.  You can also add cooked broccoli, asparagus or other veggies to it at the end, or just serve the vegetables along side.  And of course, it goes well with steamed rice.  We now use a combination of medium grain brown rice from an Asian market mixed with brown Basmati rice from Trader Joe's.  (This recipe is from my cousin who submitted it for the Disneyland Tour Guide Cookbook.)

1 tsp sugar                                         1 Tbsp oil

3 Tbsp soy sauce                               3 cloves garlic, minced            

1½ Tbsp vinegar                                3-4 green onions, sliced           

¼ C water                                          1/8- ¼ tsp cayenne or ground

1 lb boneless, skinless chicken breasts        red pepper 

3 Tbsp cornstarch_______       

Mix together sugar, soy sauce, vinegar, and water.  Set aside. 

Cut chicken into bite-size pieces.  Put cornstarch in a gallon-size baggie, then add chicken.  Shake to coat chicken.

            Heat oil in a non-stick skillet.  Add chicken and garlic.  Stir-fry until chicken is lightly browned.  Add soy mixture; cover and cook 3 minutes or until chicken is cooked through.  Uncover, add green onions and ground red pepper.  Heat 2 minutes longer.

            Serve with hot rice.