About this recipe:Some call it Sichuan, others Szechuan. Either way this stir fried sweet and sticky chicken dish is ready in 10 minutes. Serve with microwaved rice and sugar snap peas or broccoli for a quick and easy midweek meal.
4 boneless skinless chicken breasts, cubed
3 tablespoons cornflour
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons light soy sauce
1 1/2 tablespoons white wine vinegar
4 tablespoons water
1 teaspoon sugar
3 spring onions, sliced diagonally into 1cm pieces
1/8 teaspoon cayenne pepper, or to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Place the chicken and cornflour into a bag or bowl, and toss to coat. Heat oil in a wok or large frying pan 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 spring onion and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Loved it my partner who is fussy about food said that was best meal i have made.i added red pepper and doubled wet ingredients has just has i was about to serve it seemed to dry up quite quick nice heat in it just right. - 08 Apr 2015