| 4 | Chicken breasts* -- skinned an |
| 1 1/2 tablespoons | White-wine vinegar |
| 3 tablespoons | Cornstarch |
| 1 teaspoon | Sugar |
| 1 tablespoon | Vegetable oil |
| 1/4 cup | Water |
| 3 cloves | Garlic -- minced |
| 6 | Green onions -- cut into 1" pi |
| 5 tablespoons | Soy sauce (low salt) |
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; cook uncovered about 2 minutes longer.
You can serve the dishes over cooked ramen noodles or at the last minute add ramen noodles to the stir-fry.