4 chicken half-breasts -boneless skinless
1 1/2 TB white wine vinegar
3 TB cornstarch
1 tsp sugar
1 TB vege oil
1/4 c water
3 cl garlic
6 Green stem onions cut into1 inch pieces
5 TB soy sauce
1/8 tsp cayenne
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in set 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.