General Tso's Stir-FrySubmitted by: SONGWIND
IntroductionThis is a stir fried version of the restaurant classic. I add almonds for crunch and fiber, and some veggies This is a stir fried version of the restaurant classic. I add almonds for crunch and fiber, and some veggies
1lb Chicken Breast
1lb Boneless Chicken Thighs
White Wine, 2 fl oz (remove)
Soy sauce (tamari), 4 tsp (remove)
Vegetable Broth, 6tbsp
Rice Vinegar, 3 tbsp
Soy sauce (tamari), 5 tbsp
Granulated Sugar, 6 tsp (remove)
Peanut Oil, 6 tbsp (remove)
Minced Garlic, 6 tsp (remove)
RedPepper Flake, .5 tsp or to taste
Almonds, 1.5 cup, whole
2 green onions, chopped to 1" pieces
1 can (14oz) baby corn
1 cup bean sprouts
Cornstarch, 1T dissolved in 2T water
Whisk together sauce ingredients and set aside.
Drain marinaded chicken in a colander to remove excess moisture.
In a very hot wok, add 2T peanut stir fry the chicken in two batches. Two pounds of chicken takes the heat of the wok down too fast and you won't get good browning. When done, set aside in serving bowl.
Add the remaining 2T peanut oil, and the almonds. Stir fry for about a minute to get a little color, then add the onion. Stir fry 30 seconds to release the flavors, then add the baby corn. Stir fry one minute. Add the sauce mixture and bean sprouts and cook for one minute.
Add the corn starch/water mixture and stir continuously to avoid burning. Once the mixture is incorporated, allow it to come to a simmer, then add the chicken. Toss steadily to coat, then allow sauce to thicken to desired consistency.
Serve over rice.
Goes well with broccoli, green beans, and/or pineapple.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SONGWIND.