TOM'S GENERAL TSO'S CHICKEN

Tom's General Tso's Chicken image

This isn't quite like the original, but it's my take on it. I would consider it a bit healthier than what you're served at a Chinese restaurant because there is no breading and deep-frying involved. I've never really used measurements before, so I'll do my best. As a result, you should season it to your tastes! (I prefer mine to be quite spicy)

Provided by WI Tom

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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Ingredients

1 red chili pepper, chopped (i use thai chiles)
1 tablespoon gingerroot, minced
1 garlic clove, minced
2 -3 tablespoons flour
1 pinch sugar
1/4 cup soy sauce
1 dash rice wine vinegar
1 teaspoon toasted sesame oil
4 chicken breasts, cut into 1-inch cubes
2 -3 cups broccoli florets (use as little or as much as you'd like)
1 tablespoon oil (peanut, vegetable, or canola)
1 tablespoon minced ginger
1 garlic clove, minced
1 red chili pepper, chopped (optional)
1 pinch sugar
1/4 cup soy sauce
1 dash rice wine vinegar
2 tablespoons tomato paste
1/3 cup water or 1/3 cup chicken broth

Steps:

Save yourself a little time and chop the all the garlic and ginger when you make the marinade!
Mix together the chili peppers, 1 tbsp ginger, 1 clove garlic, sugar, soy sauce, vinegar and sesame oil in a wok until sugar is dissolved. Heat it up a little just to make sure sugar is totally dissolved. Let it cool for a couple minutes.
Put the chicken and broccoli into a large bowl and coat it with the flour.
Pour the marinade over the chicken and broccoli; mix to coat, and marinate for at least 15 minutes but no longer than 2 hours.
Heat wok over high heat until very hot and add the oil.
Working quickly add the ginger, garlic, chili (optional), sugar, soy sauce, and rice wine vinegar and stir to combine.
Add the chicken and broccoli in the wok along with the marinade and continue to cook until the chicken is brown (about 1-2 minutes).
Once the chicken is brown, add the tomato paste and water (or broth) and stir it until the tomato paste is incorporated.
Continue to cook for another 1-2 minutes, until chicken is done and sauce has thickened.
Taste the sauce and season to taste with more soy, vinegar, sugar, chiles, etc --
Serve with rice.

Nutrition Facts : Calories 350.9, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 2177.4, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 36.2

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