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Chicken, Sichuan Style


Chicken, Sichuan Style
2 pounds chicken breast, cut into bite-size pieces
1/2 cup cornstarch
4 cups vegetable oil
4 cloves garlic, crushed
5 Tablespoons soy sauce
2 Tablespoons vinegar
4 scallions, cut into one-inch long pieces
1/2 teaspoon chili flakes
1. Roll chicken pieces in the cornstarch then set aside.
2. Heat oil in a wok, then stir-fry chicken and garlic until chicken lightly browns.
3. Add soy sauce, vinegar and one-quarter cup of water then cover and cook over medium heat for five minutes or until chicken is done, then add scallions and chili and stir-fry for one to two minutes more. Best served on a pre-heated platter.

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