Name: General Tso's Chicken
Ingredients: 1/2 c Low-sodium chicken broth; 1 tb + 1 tsp hoisin sauce; 1 tb Rice wine or dry sherry; 3 tb + 2 tsp cornstarch; 1 ts Granulated sugar; 1 ts White vinegar; 1 ts Sesame oil; 3/4 ts Chinese 5-spice powder; 15 oz Skinless boneless chicken breast, cut into 1" cubes; 2 ts Peanut oil; 4 c Broccoli florets; 1/2 md Red bell pepper; cut into 1/2" chunks; 5 sm Dried red chiles; seeded, or 1/4 tsp crushed red pepper flakes; 4 1/2 c Cooked white rice (hot)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese		1	Servings

INGREDIENTS

1/2	c	Low-sodium chicken broth
1	tb	+ 1 tsp hoisin sauce
1	tb	Rice wine or dry sherry
3	tb	+ 2 tsp cornstarch
1	ts	Granulated sugar
1	ts	White vinegar
1	ts	Sesame oil
3/4	ts	Chinese 5-spice powder
15	oz	Skinless boneless chicken breast, cut into 1" cubes
2	ts	Peanut oil
4	c	Broccoli florets
1/2	md	Red bell pepper; cut into 1/2" chunks
5	sm	Dried red chiles; seeded, or 1/4 tsp crushed red pepper flakes
4 1/2	c	Cooked white rice (hot)

INSTRUCTIONS

1. In small bowl, whisk together broth, hoisin sauce, wine, 2 tsp of the
cornstarch, the sugar, vinegar, sesame oil and 1/4 tsp of the 5 -spice
powder; set aside.
2. In medium bowl, combine remaining 3 Tbsps cornstarch and 1/2 tsp 5-spice
powder; add chicken and toss to coat. Remove coated chicken to plate,
shaking off excess.
3. Place large nonstick skillet or wok over medium-high heat 30 seconds.
Add 1 tsp of the peanut oil; heat 30 seconds. Add chicken and cook, stiring
constantly, until well browned on all sides, about 8 minutes. Add 2 Tbsp
water, stiring to scrape browned bits from bottom of pan, then transfer
chicken to plate. Wipe out skillet with paper towel.
4. Return skillet to heat; add remaining tsp peanut oil and heat 30
seconds. Add broccoli, bell pepper and chiles; cook, stiring constantly,
until broccoli is bright green and nearly tender, about 5 min. Add browned
chicken and the broth mixture; cook until chicken is warmed through and
sauce is thickened, 3-4 min. Serve over hot rice.
Serving (1 cup, with 3/4 cup rice) provides:
1/2    Fat,
1 1/2    Vegetables, 2 Protein,
1 1/2    Bread,
30    colories.
Per serving: 357 calories, 24 g Protein, 55 g Carbo, 4 g Fat(1 g sat), 189
mg Sodium, 41 mg chol, 4 g fib
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "CORRIGAN1"
<CORRIGAN1@prodigy.net> on Jul 23, 1997

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