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GENERAL TSO'S CHICKEN 1/3 c. soy sauce 1/3 c. rice vinegar 1/3 c. water or chicken stock, mixed with 2 tsp. cornstarch 2 Tbsp. dry sherry 2 tsp. sesame oil 2 large cloves garlic, minced 2 tsp. fresh ginger, minced 2 eggs, beaten 4 whole boneless chicken breasts, cut into 1-inch cubes 2 Tbsp. cornstarch 1/2 c. oil (I use less in nonstick skillet) 5 dried hot red chilies 1/2 lb. snow peas, steamed 1 minute Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels. Pour off all but 2 teaspoons oil from pan. Add chilies and toss for a few seconds. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately. If reheat- ing, cut down on cooking time. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |