2 whole chicken breasts
3 tbsp. cornstarch
1 tsp. monosodium glutamate (optional)
1 tbsp. vegetable oil
3 garlic cloves, minced
5 tbsp. soy sauce
1-1/2 tbsp. white wine vinegar
1 tsp. sugar
1/4 cup water
1 bunch green onions, cut into 1 inch pieces
1/4 tsp. cayenne
Split the chicken breasts in half, then remove skin and bones. Cut the chicken into 1-1/2 inch cubes.
Combine cornstarch and monosodium glutamate in a paper bag. Add the chicken pieces and toss lightly to coat.
Heat oil in a large nonstick skillet. Add the chicken and minced garlic. Stir-fry until the chicken is lightly browned. Add soy sauce, vinegar, sugar and water to the skillet. Cover and cook for 3 minutes or until the chicken is cooked through. Uncover the skillet and add green onions and cayenne. Cook 2 minutes longer. Serves 4.