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General Tsao’s Chicken

While I can’t be certain of the origination of the name of this recipe; it certainly appears on every Chinese Restaurant’s menu. A popular dish served on Chinese buffets. I love the addition of crisp peppers and onion to this dish. Sweet and savory, juicy and spicy.


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 15 minutes | Ready In: 35 minutes
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US Metric

1 lb. boneless, skinless chicken thighs, ¾-inch cubes

2 egg whites

1 TB Shaoxing wine

1 TB Aloha shoyu

½ c. cornstarch

vegetable oil for frying

½ large red bell pepper, 1-inch dice
½ large green bell pepper, 1-inch dice

1 small onion, 1-inch dice

1 clove garlic, crushed

2 tsp. ginger, peeled, grated

4-5 dried red chilies

Sauce:
¼ c. water

2 TB rice wine vinegar
2 TB Aloha shoyu
2 TB Shaoxing wine

2 TB brown sugar
1 TB sesame seed oil

2 tsp. hoisin sauce
3 tsp. corn starch


Cooking Process:

In a large wok or fryer; warm oil. In a mixing bowl; whisk together egg whites, wine and soy sauce. Marinate chicken 10 minutes. Dust chicken with cornstarch. Fry in oil until golden brown. Drain on paper towels. In a mixing bowl; combine sauce ingredients. Set aside.  Remove all but 1 tablespoon oil from wok. Stir fry peppers, onion, garlic, ginger and chilies 1 minute.  Peppers should be crisp-tender.  Add sauce into wok.  Bring to a boil; add chicken. Stir-fry 1- 2 minutes until slightly thickened. Serves 4-6.

 

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