---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Szechuan Chicken - Gwhp32a
  Categories: Chicken, Chinese, Main dish
       Yield: 4 servings
  
  
         2    Chicken breasts
         3 TB Cornstarch
         1 TB Msg -- optional
         1 TB Oil
         3 cl Garlic -- minced
         5 TB Soy sauce
     1 1/2 TB White wine vinegar
         1    Green onions -- in 1"pcs
       1/4 c  Water
         1 TB Sugar
       1/8 TB 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 TWOMINUTES MORE. SERVE
   WITH STEAMED RICE.
   
   Recipe By     :
   
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:36:31 +0800 (
  
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