Tuesday, July 17, 2012

General Tso's Chicken Recipe

My hubby loves this at the Chinese restaurants so I thought for our last night without the little man I would make it last Friday. It turned out very tasty but honesty too hot for my taste buds. But I would make it again maybe with a little less chili pepper flakes. :) I found it over at Food.com and was pleased with it. It doesn't look like the typical restaurant version because it is not fried chicken but it was good anyway. Do you like this type of food? Do you have a version you can share with us?

General Tso's Chicken

3/4 cup chicken broth, canned

  • tablespoons Splenda sugar substitute (or regular sugar)
  • tablespoons soy sauce
  • tablespoon white wine vinegar
  • teaspoons grated fresh ginger
  • tablespoons cornstarch
  • Pam cooking spray (you may substitute vegetable oil)
  • scallions, chopped
  • garlic cloves, minced
  • teaspoons red pepper flakes (for spicy chicken, use sparingly if you don't like too much spice)
  • medium boneless skinless chicken breasts (uncooked, cut into 1-inch cubes)
  • rice (2 servings, prepared)

  • Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch.

    Spray your skillet or Wok with Pam or add vegetable oil to coat the pan. Toss in your garlic, red pepper flakes, and scallions and cook for about 2-3 minutes.

    Add your chicken and brown it. This should take about 5-9 minutes and the chicken should be almost done before adding in your sauce. 

    Add the cornstarch to your sauce and mix well. Add it to the chicken in the pan and heat it to boiling. Turn it down to simmer and the sauce will thicken as it cooks. Serve over rice. 
    I also cooked the Pineapple Brown rice you can find over at Skinny Taste

    So what are you cooking up this week? 

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    Tempt my Tummy Tuesdays

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