The following is a light recipe, adapted from “The World’s Best Recipes: Fried Chicken from Memphis to Milan, from Buffalo to Bangkok,” by Damon Lee Fowler.
GENERAL TSAO’S CHICKEN
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking time: 7 minutes
Yield: 4 servings
1 pound boneless, skinless chicken breast halves
1 piece (1/2-inch thick) ginger root, peeled, minced
1 clove garlic, minced
3 tablespoons each: rice vinegar, dry sherry
2 tablespoons light soy sauce
3 teaspoons cornstarch
1/2 cup chicken broth
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1 tablespoon each: packed light brown sugar, regular soy sauce, finely minced orange zest
1 teaspoon sesame oil
1 large egg white
2 tablespoons vegetable oil
1 small hot serrano chili, stemmed, seeded, minced
3 green onions, finely chopped
Hot cooked white rice
1. Cut chicken into 1-by-2-inch strips; put into non-reactive bowl or zipper-lock storage bag. Whisk together ginger, garlic, 2 tablespoons each of the rice vinegar and the sherry with light soy sauce and 2 teaspoons of the cornstarch in small bowl. Pour over chicken; marinate in refrigerator 30 minutes.
2. Whisk together broth, brown sugar, regular soy sauce, zest, sesame oil, remaining 1 tablespoon vinegar, remaining 1 tablespoon sherry and remaining 1 teaspoon cornstarch in small bowl; set aside.
3. Stir egg white into chicken mixture. Heat 1 tablespoon of the vegetable oil in large non-stick skillet over medium heat. Add half of the chicken to pan with marinade; cook, stirring constantly, until chicken is almost cooked through, about 2 minutes. Remove chicken from pan. Heat remaining tablespoon oil in pan; cook remaining chicken. Remove from pan.
4. Add chili and green onions to pan; cook 1 minute. Pour broth mixture into pan, stir constantly, and simmer until lightly thickened. Return chicken to pan; simmer until cooked through, about 2 minutes. Serve over rice.
Nutrition information per serving:
Calories ………… 230 Fat ………… 11 g Saturated fat .. 1.8 g
% calories from fat .. 43 Cholesterol … 60 mg Sodium …….. 875 mg
Carbohydrates ……. 8 g Protein …….. 25 g Fiber ………. 0.4 g