Szechuan Chicken - Gwhp32a Recipe

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Szechuan Chicken - Gwhp32a Ingredients

1 2 chicken breasts

A Recipe for
Szechuan Chicken - Gwhp32a

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Szechuan Chicken - Gwhp32a

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Szechuan Chicken - Gwhp32a Directions

3 TB Cornstarch
1 TB Msg -- optional
1 TB Oil
3 cl Garlic -- minced
5 TB Soy sauce
1 1/2 TB White wine vinegar
1 Green onions -- in 1"pcs
1/4 c Water
1 TB Sugar
1/8 TB Cayenne -- or more

SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2" CUBES. COMBINE
CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT.
HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY
UNTIL THE CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR
AND WATER. COVER AND COOK FOR THREE MINUTES. ADD GREEN ONIONS AND
CAYENNE. HEAT TWOMINUTES MORE. SERVE WITH STEAMED RICE.

Recipe By :

From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28 Oct 1996 21:36:31
+0800 (

Serves: 4

Szechuan Chicken - Gwhp32a Recipe brought to you by Recipes To-Go

Szechuan Chicken - Gwhp32a Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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