Thursday, October 18, 2012

General TSO Chicken

1lb boneless skinless chicken breast, cut into 1″ chunks 
2 tbsp + 1 tsp cornstarch, divided 
1 tbsp minced garlic 
1 tbsp minced ginger 
1/4 cup low sodium soy sauce 
1/4 cup low sodium chicken broth (or veggie broth) 
1 tbsp hoisin sauce 
1 tbsp rice wine vinegar 
1 tsp chili oil (or sesame oil) 
1 tsp honey 
2 tbsp tomato paste 
scallions, sliced 
2 tbsp white sesame seeds 
optional: 1 tbsp dried thai chilies 

Step by Step Instructions: 
1. Preheat oven to 375 
2. Toss chunks of chicken with 2 tbsp corn starch 
3. On a cookie sheet, spread chicken chunks into a single layer 
4. Bake chicken for 12-15 minutes, until cooked through 
5. In a medium saucepan, combine garlic, ginger and chili oil, saute for 2 minutes 
6. Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce 
7. Simmer mixture on medium heat for 4-5 minutes 
8. Dissolve 1 tsp of cornstarch in 1/4 cup of cold water 
9. Add cornstarch to sauce mixture, stirring 
10. Continue to simmer sauce for another 3-4 minutes, until it begins to thicken 
11. Toss cooked chicken with sauce, coating thoroughly 
12. Serve chicken with 1 tbsp sesame seeds and scallions 

Nutrition Info: makes 4 servings 
236 calories 
28g Protein 
7g Fat

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