Recipe - Szechuan Chicken

2 Chicken breasts
3 tablespoon Cornstarch
1 tablespoon Msg; optional
1 tablespoon Oil
3 Cl Garlic; minced
5 tablespoon Soy sauce
1 One half tablespoon White wine vinegar
1 Green onions; in 1"pcs
One fourth cup Water
1 tablespoon Sugar
1/8 tablespoon 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 TWO MINUTES
MORE. SERVE WITH STEAMED RICE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini