Szechwan Chicken - cooking recipe

Ingredients

5 Tbsp. soy sauce
1 1/2 Tbsp. white wine vinegar
1 1/2 tsp. sugar
1/2 tsp. cayenne pepper
4 chicken breast halves, skinned and cut in 1/2-inch, diced
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
3 garlic cloves, minced
3 green onions, cut diagonally
freshly cooked rice

Preparation

Combine first 4 ingredients in small bowl.
Dredge chicken in cornstarch.
Heat oil in wok or heavy large skillet over medium-high heat.
Add chicken and garlic and stir-fry until chicken is opaque, about 5 minutes.
Add soy mixture and stir-fry for 30 seconds.
Mix in green onions.
Serve immediately with rice.