General Tso's Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
boneless chicken -- cut into 1-inch cubes |
|
4 |
whole |
green onions -- sliced |
|
6 |
small |
red peppers -- dried |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
sesame seeds |
|
2 |
tablespoons |
vegetable oil |
|
Marinade |
||
|
1 |
egg white |
|
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
sherry or rice wine |
|
1 |
teaspoon |
cornstarch |
|
Sauce |
||
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
rice wine vinegar |
|
1 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
tablespoon |
light brown sugar |
|
1 |
teaspoon |
chili garlic sauce |
|
1 |
teaspoon |
orange zest |
|
1 |
teaspoon |
cornstarch |
| Mix marinade ingredients together in a bowl and add chicken. Stir to moisten completely. Let marinate 15 minutes. Mix sauce ingredients in a bowl and set aside. Add oil to wok or large skillet and heat until medium high. Add chicken and cook until browned. Add green onions, peppers, ginger root, and garlic and cook 1 minute. Push chicken and vegetables to the side. Stir the sauce ingredients and add to middle of wok. Heat until boiling. Stir to coat chicken and vegetables and sprinkle with sesame seeds. Notes: This version stir fries rather than deep fries the chicken to make it healthier. Serving Ideas: Serve over rice. Makes 4 servings. |
| Per Serving: 298 Calories; 11g Fat (32.4% calories from fat); 30g Protein; 20g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 641mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. |