szechwan chicken

5 Tablespoons soy sauce
1 ½ Tablespoons white wine vinegar
1 ½ teaspoons sugar
¼ - ½ teaspoons cayenne pepper
3-4 chicken breasts, diced into chunks
2 Tablepoons oil
3 Tablespoons cornstarch
2-3 garlic cloves, minced
3 green onions cut on the bias
(2 carrots, 2 red peppers, 1 head broccoli florets, optional)
White or brown rice, cooked

1. Combine first 4 ingredients in small bowl.
2. Dredge diced chicken in cornstarch.
3. Heat oil in pan or wok on medium-high heat. Add diced chicken and garlic in wok for 5-10 minutes. Add soy mixture. Stir fry until sauce thickens. Add onions. *
4. Serve over white/brown rice.

* You can also add julienned carrots and or red bell peppers or broccoli.
~Katherine S.