Preparation:
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. |
