GENERAL TSO'S CHICKEN

General Tso's Chicken image

This is my favorite Chinese stir-fry - slightly sweet and spicy hot, depending upon how many peppers you use.

Provided by BeachGirl

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

1 lb boneless skinless chicken breast
1 tablespoon canola oil or 1 tablespoon peanut oil
4 teaspoons soy sauce
4 teaspoons dry sherry (or rice wine)
2 teaspoons chopped ginger
2 teaspoons cornstarch
2 teaspoons sesame oil
3 dried hot chili peppers, deseeded
2 teaspoons finely diced orange zest or 2 teaspoons lemons, zest of
1 teaspoon fresh ground black pepper
4 teaspoons soy sauce
2 -3 teaspoons granulated sugar
1 teaspoon sesame oil
3 -5 spring onions, cut in julienne strips about 2 inches long (optional)
crushed red pepper flakes (optional)

Steps:

MARINATING: Put all marinade ingredients into resealable zip plastic bag; seal and rotate to mix.
Cut chicken into thin bite-size strips (approximate 2"x1/4"x1"), cutting across the grain of the meat.
Put chicken in marinade and rotate to evenly coat chicken.
Marinate for 20 minutes, turning once after 10 minutes.
Remove chicken from marinade and drain well in colander, discarding marinade.
STIR-FRYING: In a hot wok or frying pan, heat the oil on high, adding half the chicken to the hot pan.
Stir fry about 2 minutes until chicken browns.
With slotted spoon, remove chicken from hot pan and set aside.
Repeat with remaining chicken.
***If you are using (optional) spring onions, stir-fry them now for about 1 minute.
In hot pan, stir fry chili peppers for 10 seconds, adding a little more oil if needed.
FINISHING WITH SAUCE: Add sauce ingredients to hot pan and stir fry about 2-3 minutes, or until sauce is thickened.
Add chicken just to heat it (if using, add cooked green onions now) and toss with sauce.
Serve over hot white rice or fried rice.

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