Szechuan chicken with rice
200 gr boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 1/5 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
150 gr champion mushroom sliced
1 1/2 tablespoons white wine vinegar
150 ml water
1/2 teaspoon brown sugar
3 green onions, sliced diagonally
bit of cayenne pepper, or to taste
pinch of teaspoon salt
1. Place the chicken and cornstarch into a bag or bowl, and toss to coat.
2. Heat oil in a wok or pan and add the sliced mushrooms, fry a few minutes. Place the mushroom on a plate and let it aside. until you fry the chicken.
3. Fry the chicken pieces and garlic in the wok, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water and add the mushrooms. Cover the pan and cook 5 minutes.
4. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes.