General Tso's ChickenSubmitted by: EATRITE1B
IntroductionFrom WW Magazine - February 1995 From WW Magazine - February 1995
1/2 cup low-sodium chicken broth
1 Tbsp. + 1 tsp. hoisin sauce
1 Tbsp. rice wine or dry sherry
3 Tbsp. + 2 tsp. cornstarch
1 tsp. granulated sugar
1 tsp. white vinegar
1 tsp. sesame oil
3/4 tsp. Chinese 5-spice powder
15 ounces skinless boneless chicken breast, cut into 1" cubes
2 tsp. peanut oil
4 cups broccoli florets
1/2 medium red bell pepper, cut into 1/2" chunks
5 small dried red chiles, seeded, or 1/4 tsp. crushed red pepper flakes
4 1/2 cups cooked white rice (hot)
2. In medium bowl, combine remaining 3 tablespoons cornstarch and 1/2 teaspoon 5-spice powder; add chicken and toss to coat. Remove coated chicken to plate, shaking off excess.
3. Place large nonstick skillet or wok over medium-high heat 30 seconds. Add 1 tsp. of the peanut oil; heat 30 seconds. Add chicken and cook, stirring constantly, until well browned on all sides, about 8 minutes. Add 2 Tbsp. water, stirring to scrape browned bits from bottom of pan, then transfer checken to plate. Wipe out skillet with paper towel.
4. Return skillet to heat; add remaining teaspoon peanut oil and heat 30 seconds. Add broccoli, bell pepper and chiles; cook, stirring constantly, until broccoli is bright green and nearly tender, about 5 minutes. Add browned chicken and the broth mixture; cook until chicken is warmed through and sauce is thickened, 3-4 mintes. Serve over hot rice.
Number of Servings: 6
Recipe submitted by SparkPeople user EATRITE1B.