|
Title: General Tso's Chicken Categories: None Yield: 1 Servings 1/2 c Low-sodium chicken broth 1 tb + 1 tsp hoisin sauce 1 tb Rice wine or dry sherry 3 tb + 2 tsp cornstarch 1 ts Granulated sugar 1 ts White vinegar 1 ts Sesame oil 3/4 ts Chinese 5-spice powder 15 oz Skinless boneless chicken -breast, cut into 1" cubes 2 ts Peanut oil 4 c Broccoli florets 1/2 md Red bell pepper; cut into -1/2" chunks 5 sm Dried red chiles; seeded, or -1/4 tsp crushed red pepper -flakes 4 1/2 c Cooked white rice (hot) 1. In small bowl, whisk together broth, hoisin sauce, wine, 2 tsp of the cornstarch, the sugar, vinegar, sesame oil and 1/4 tsp of the 5 -spice powder; set aside. 2. In medium bowl, combine remaining 3 Tbsps cornstarch and 1/2 tsp 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, stiring constantly, until well browned on all sides, about 8 minutes. Add 2 Tbsp water, stiring to scrape browned bits from bottom of pan, then transfer chicken to plate. Wipe out skillet with paper towel. 4. Return skillet to heat; add remaining tsp peanut oil and heat 30 seconds. Add broccoli, bell pepper and chiles; cook, stiring constantly, until broccoli is bright green and nearly tender, about 5 min. Add browned chicken and the broth mixture; cook until chicken is warmed through and sauce is thickened, 3-4 min. Serve over hot rice. Serving (1 cup, with 3/4 cup rice) provides: 1/2 Fat, 1 1/2 Vegetables, 2 Protein, 1 1/2 Bread, 30 colories. Per serving: 357 calories, 24 g Protein, 55 g Carbo, 4 g Fat(1 g sat), 189 mg Sodium, 41 mg chol, 4 g fib Posted to TNT - Prodigy's Recipe Exchange Newsletter by "CORRIGAN1" |