1 4 chicken breasts* -- skinne
Directions
: an
3 TB Cornstarch
1 TB Vegetable oil
3 Cloves garlic -- minced
5 TB Soy sauce (low salt)
1 1/2 TB White-wine vinegar
1 ts Sugar
1/4 c Water
6 Green onions -- cut into 1"
: pi
1/8 ts Cayenne or to taste
Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3
minutes or until chicken is cooked through. Add green onions and
cayenne; cook uncovered about 2 minutes longer.
221 calories per serving.
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
10 Minute Szechuan Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite possible to follow the history of recipes back into ancient history, certainly as far as the Egyptians, and possibly even further than that. In practice though, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to academics are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the Roman chefs made use of a good variety of herbs and spices, including a few you will know for example basil, rue and dill. Later on, we have a couple of cookery books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals on the tables of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the East, including basil and rosemary. These new culinary innovations was responsible for an increase in books on cooking, many of which are now in private libraries. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this 10 Minute Szechuan Chicken recipe.
