Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Sunday, November 17, 2013

General Tso's Chicken


Let's see...
INGREDIENTS
 3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarcH
2  tablespoons sugar
2  tablespoons low sodium soy sauce
 1  tablespoon white wine vinegar
1/2 teaspoon ground ginger
 2  teaspoons peanut oil
2  medium scallions, chopped
2  medium garlic cloves, minced
1/2 teaspoon red pepper flakes or 1  dried chili, minced
 1  lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2  cups cooked white rice, kept hot
DIRECTIONS
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.

VERDICT

It's good.  Better than real, honest to goodness greasy Chinese food?  I'll leave that up to you.

 

No comments: