2 lg. whole chicken breasts (4 halves)
2 tbsp. cornstarch
2 tbsp. oil
3 cloves garlic, minced
1/4 c. soy sauce
1 tbsp. vinegar
1 tbsp. sugar
4 scallions, chopped in 1 inch slices
1/4 tsp. cayenne pepper if desired

Remove bones and skin and cut chicken in 1 inch cubes. Coat in cornstarch. Heat oil in wok on medium high. Add garlic and stir. Add chicken and stir until cooked on outside (turns white). Add soy sauce, vinegar, sugar. Cover and cook at low to medium 2-3 minutes. Uncover. Add scallions. Stir fry for 1 minute. Add pepper if desired. Serves 4-6 as main course or 10-12 as hors d'oeuvres.