Asian Chicken

What you need:
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon ground red pepper (Cayenne pepper)
1 tablespoon Worcestershire sauce
1 pound bonesless skinless chicken breast cutlets, cut into small chunks
2 tablespoons chopped garlic (2 cloves)
1 small can of peas
¼ cup water

What you do:
In a small bowel or measuring cup, mix chicken broth, cornstarch, sugar, soy sauce, vinegar, Worcestershire, and red pepper together until well blended. Set aside.

In a nonstick skillet, add chunks of chicken and garlic. Season chicken LIGHTLY with additional red pepper. Cook this way until the chicken is mostly white on the outside. Then, add ¼ cup water to the BOTTOM on the skillet. Don’t pour it on top of the chicken; the pepper will wash away. Allow the chicken to cook that way until all the water is gone.

From there, sautee the chicken. Make sure each side is brown and the chucks are cooked all the way through. Once the chicken is cooked all the way, add the liquid mixture and the peas. Stir to coat the chicken and peas. Liquid should thicken to a sauce within two minutes. If you feel the mixture is too thick, add a small amount of water. Once sauce reaches the consistency you appreciate, remove from heat. Serve over white rice.

Makes:
5 servings