My family loooooves General Tso's Chicken from the carry out places but it's so unhealthy the way they make it so I did some research. I was happy to find this Rachael Ray recipe. We all loved it. I made a few changes to the original recipe because we like a lot of sauce. We served the chicken over brown rice and broccoli. (I don't have a picture of this dish but my kids have requested that I make it again very soon so I will add one then, lol).
INGREDIENTS:
1 egg white
5 tablespoons cornstarch
2 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
2 teaspoon sesame oil
2 tablespoons honey
2 tablespoons rice vinegar
3 1/2 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 cloves garlic, finely chopped
DIRECTIONS:
1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 1/2 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
2. In a small bowl, combine the sesame oil and the remaining soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
3. Heat a wok or large skillet over medium-high heat. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
4. Discard the excess oil from the wok or skillet Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve over rice.
*recipe adapted from Rachael Ray magazine
INGREDIENTS:
1 egg white
5 tablespoons cornstarch
2 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
2 teaspoon sesame oil
2 tablespoons honey
2 tablespoons rice vinegar
3 1/2 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 cloves garlic, finely chopped
DIRECTIONS:
1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 1/2 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
2. In a small bowl, combine the sesame oil and the remaining soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
3. Heat a wok or large skillet over medium-high heat. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
4. Discard the excess oil from the wok or skillet Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve over rice.
*recipe adapted from Rachael Ray magazine
