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Szechuan Stir Fry Recipe
6 T. soy sauce
2 scant T. cornstarch
3 T. rice wine
2 T. sugar
2 T. vinegar
1.5 t. red pepper flakes
2 T. grated fresh ginger
1 pound chicken breast, cubed
vegetables of your choice (I use broccoli and carrots)
Combine all ingredients except chicken. Set aside. Pour 2 T. of sauce into skillet and saute chicken until no longer pink. Add vegetables. Add 2 more T. of sauce. cook until vegetables are of desired level of tenderness. Add remaining sauce. serve over brown rice for a VERY nutritious meal.
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