Recipe: Sichuan Chicken

Sichuan Chicken

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Image © 2007 Habeeb Salloum

Serves 4 to 6

2 pounds chicken breast, cut into bite-size pieces
1/2 cup corn starch
4 tablespoons cooking oil
4 cloves garlic, crushed
5 tablespoons soy sauce
2 tablespoons vinegar
1/4 cup water
4 green onions, cut into 1 inch long pieces
1/2 teaspoon chilli flakes

Roll chicken pieces in the cornstarch then set aside.

Heat oil in a wok, then stir-fry chicken and garlic until chicken lightly browns. Add soy sauce, vinegar and water then cover and cook over medium/low heat for 5 minutes or until chicken is done. Add green onions and chilli, then stir-fry for 2 minutes. Serve hot.

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Published on 11/25/07