Saturday, August 20, 2011

General Tso Chicken

Simple, delicious and low calorie - what could be better than that?

Here's your ingredients...I start by getting rice going in the rice cooker (brown rice is my preference) but it would be nice served over Asian noodles or all on its own if you are avoiding carbs.

Cube a couple of boneless, skinless chicken breasts.  This recipe will serve two with a little left over for lunch tomorrow ;).  Mix up a couple of tablespoons of sherry, a tablespoon of cornstarch and a tablespoon of oyster sauce.  Stir this into your chicken and let it marinate while you chop your veg.  I buy my Chinese ingredients at Minh's grocery store here in Peterborough but if your local grocery store has an ethnic section or your city has a Chinatown, I'm sure you'll find everything you need.

Chop up 2 stalks of celery, one red pepper and 2 green onions.  Finely dice one large garlic clove and a one inch square piece of fresh ginger.  Then heat a couple of teaspoons of oil in a pan and start browning the chicken...

Season with salt, pepper and red pepper flakes.  Once it starts to brown, add the celery and garlic and ginger.  Stir fry on medium-high heat for a few minutes before you add the red pepper and green onions.  While you are cooking the meat and veg, you can make your sauce.  In a bowl, mix 3 Tbsp of sherry, 4 Tbsp of water, 2 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp rice wine vinegar, 2 tsp of sesame oil and 2 tsp of cornstarch.  Stir to combine and when the veg is tender-crisp, add the sauce mixture.

Bring to a boil to thicken the sauce and serve over rice.  Enjoy!

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