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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.9
  • Total Fat: 24.0 g
  • Cholesterol: 9.4 mg
  • Sodium: 1,112.7 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 11.2 g

View full nutritional breakdown of General Tso's Stir-Fry calories by ingredient
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General Tso's Stir-Fry

Submitted by: SONGWIND

Introduction

This 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
Number of Servings: 8

Ingredients

    1lb Chicken Breast
    1lb Boneless Chicken Thighs

    --Marinade--
    White Wine, 2 fl oz (remove)
    Soy sauce (tamari), 4 tsp (remove)

    --Sauce--
    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

Directions

Cut the chicken into small (1/2 to 1") pieces and place in a large, stable bowl. Add marinade and toss to coat. Cover and rest in refrigerator for 30 to 60 minutes.

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.






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