Sichuan chicken

It is an easy and fast recipe that comes from the Chinese region of Sichuan, well renowned for its cuisine.

Ingredients
2 chicken breasts, without skin or bones, diced
1 ½ teaspoon of rice vinegar
3 tablespoons of starch
1 teaspoon of brown sugar (or white sugar)
1 tablespoon of nut oil (or sunflower oil)
¼ cup of water
4 cloves of garlic, finely chopped
6 green onions, cut diagonally into pieces
5 tablespoons of soy sauce
½ teaspoon of white pepper
Riso Scotti Bob de Aur Parboiled Rice, boiled

Instructions
In a plastic bag, combine the meat with the starch. Close the bag and shake it to cover the meat pieces evenly with starch.
Heat the oil in a wok, or large pan, at medium heat; fry the garlic and meat for 3 minutes, stirring frequently, until the meat pieces start to crisp evenly.
Add the soy sauce, vinegar, sugar and water. Stir well and bring to boil. Cover the wok, lower the heat and boil the meat for 3 minutes, until it is done.
Add the green onions and pepper. Stir well and continue cooking, without cover, for another 2 minutes. Serve the chicken with boiled rice.

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