General Tso's Chicken
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
Ingredients:1lb boneless skinless chicken thighs (cut into 1” chunks)5 dried red chili peppers3 green onions (sliced)oil (for frying) We use Olive Oil and try to limit it to 2 TBSP to keep Calories down.Sauce-1 ½ tablespoons rice vinegar2 tablespoons rice wine3 tablespoons sugar3 tablespoons soy sauce2 teaspoons cornstarch
First make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Dice 1 LBS of Chicken into 1 inch square chunks.
Pan/Wok fry Chicken in a table spoon of Olive oil
Remove chicken from pan and add 1 tablespoon of Olive oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken chunks to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve over rice (for a NON spicy version just omit the Chili's and add the olive oil and sauce mix to the chicken cooking until bubbly.)
Note: If your wok has cooled before adding the sauce heat it up again as the cornstarch in the sauce needs a hot wok to thicken the sauce
The original recipe I had called for an egg batter for the chicken but we found we liked it better with out the batter and were happy with the reduced calorie content.
The High Sodium Content of from the soy sauce bothers me so I am looking for an alternative.
This reciepe could be divide in half for a total of 4 servings easily.
Number of Servings: 2
Recipe submitted by SparkPeople user TCOMTAM.
Dice 1 LBS of Chicken into 1 inch square chunks.
Pan/Wok fry Chicken in a table spoon of Olive oil
Remove chicken from pan and add 1 tablespoon of Olive oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken chunks to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve over rice (for a NON spicy version just omit the Chili's and add the olive oil and sauce mix to the chicken cooking until bubbly.)
Note: If your wok has cooled before adding the sauce heat it up again as the cornstarch in the sauce needs a hot wok to thicken the sauce
The original recipe I had called for an egg batter for the chicken but we found we liked it better with out the batter and were happy with the reduced calorie content.
The High Sodium Content of from the soy sauce bothers me so I am looking for an alternative.
This reciepe could be divide in half for a total of 4 servings easily.
Number of Servings: 2
Recipe submitted by SparkPeople user TCOMTAM.
Nutritional Info Amount Per Serving
- Calories: 451.2
- Total Fat: 15.0 g
- Cholesterol: 110.0 mg
- Sodium: 2,155.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 0.0 g
- Protein: 46.0 g
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