General tso's chicken (not fried)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Dark soy sauce * |
| 1 | pounds | Boneless, skinless chicken |
| 2 | tablespoons | Water OR Chicken broth |
| 1 | tablespoon | Rice vinegar |
| 1 | tablespoon | Regular soy sauce |
| 2 | tablespoons | Peanut oil |
| 8 | Whole dried chile peppers | |
| 2 | teaspoons | Minced garlic |
| ⅛ | teaspoon | Powdered ginger |
| 1 | teaspoon | Cornstarch - dissolved in |
| 2 | tablespoons | Cornstarch |
| Cut into 1 inch pieces | ||
| 2 | tablespoons | Dark soy sauce |
| 1 | teaspoon | Sesame oil |
| 2 | teaspoons | Sugar |
| 3 | Green onion, cut into 1 inch | |
| Pieces | ||
| ¼ | teaspoon | Crushed red pepper |
| ¾ | cup | Roasted unsalted peanuts |
| 2 | teaspoons | Water |
Directions
MARINADE
MEAT
SAUCE
OTHER INGREDIENTS
THICKENER
Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Let stand for 30 mins. Combine the sauce ingredients in a small bowl.
Heat a wok over high heat until hot. Add the oil and the chiles and stir fry until the chiles darken to a deep red, about 10 seconds. Add the chicken and stir fry for 2 minutes. Add the garlic, ginger, green onion and crushed red pepper, stir fry for 1 minute. Add the sauce and peanuts and cook, stirring for 1 minute. Add the cornstarch solution and cook, stirring until the sauce and the chicken is nicely glazed.
*Dark Soy sauce found at Oriental Markets Adapted from The Well Seasoned Wok Typed by Dale and Gail Shipp From: Joan Mershon Date: 09-22-94