General Tsao's Chicken
Canned chicken broth
¾ cup(s), reduced-sodium
Low sodium soy sauce
White wine vinegar
2 medium, chopped
2 clove(s), medium, minced
Red pepper flakes
½ tsp, or 1 dried chili pepper, minced
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 2-inch pieces
Cooked white rice
2 cup(s), kept hot
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.