Tuesday, August 7, 2012

General Tsao's Chicken

I don't remember where I found this recipe but I made it the other night. This is one of my boyfriend's favorite takeout meals. I made this recipe with chicken tenders instead of chicken breasts. 

Prep Time | 20 min Cook Time | 10 min Level of Difficulty | Moderate
You can enjoy this Asian classic once again by sauting instead of deep-frying it. Serve it over rice to sop up every drop of the sauce.
¾ cup canned chicken broth, reduced-sodium
2 medium scallion(s), chopped
2 Tbsp cornstarch
2 medium garlic clove(s), minced
2 Tbsp sugar
½ tsp red pepper flakes, or 1 dried chili pepper, minced
2 Tbsp low-sodium soy sauce
1 pound uncooked chicken breast, boneless and skinless,  cut into 2-inch pieces
1 Tbsp white wine vinegar
½ tsp ground ginger
2 cup cooked white rice, kept hot
2 tsp peanut oil
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and ½ cup of rice per serving.
Chef Tips
We renovated General Tsao's Chicken by:
Cooking the chicken in a small amount of oil, instead of deep-frying it. Eliminating the egg that would have been used in batter-fried chicken. Using reduced-sodium chicken broth and soy sauce.

This recipe was good, but we loved the Kung Pao Chicken I made with sherry. It is still worth a try for anyone who doesn't care to cook with alcohol. 

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