Szechuan Chicken

Ingredients

some garlic
2 chicken breasts
24 gr cornstarch
12 gr msg
16 ml oil
75 ml soy sauce
22 ml wine vinegar
1 green onions
1 pcs
60 ml water
14 gr sugar
1 gr cayenne

Instructions

SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 4 cm 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.