Whats for dinner??? TGS Chinese Chicken
On this blustery night, instead of going out in the rain and cold for Chinese "take-out" I decided to stay warm and dry so I "cooked-in". It was awesome, fresh, easy and so much healthier than take out! Here's my healthier version of General Tso's Chicken.
“TGS Chinese Chicken”
Ingredients
2 lb. skinless Chicken Breast
1/2 cup Corn Starch
2 Eggs
1/2 cup Brown Sugar
3 Tablespoons Sweet Chili Sauce
1 1/2 Tablespoons Sweet Cooking Rice Wine
1 1/2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Ketchup
2 Tablespoons Lite Soy Sauce
1/2 cup Water
2 Tablespoons Corn Starch
1/4 cup Green Onions, chopped
Directions
Cut chicken into 1" pieces. Mix together eggs and ½ cup cornstarch. Mix well to create a batter. Stir in chicken pieces to batter.
Mix together the brown sugar, sweet chili sauce, cooking rice wine, vinegar, ketchup, soy sauce and heat in a small sauce pan to thicken sauce. Boil at low for 3 minutes, add cornstarch to cold water then add this mixture into the sauce to thicken it further stirring for 30 seconds. Remove sauce from heat.
Spray a pan with Pam cooking spray and drop the chicken pieces into the heated pan and cook chicken until no longer pink.
Pour sauce over cooked chicken and mix thoroughly in the pan. Pour chicken into a serving dish and garnish with green onions.
On this blustery night, instead of going out in the rain and cold for Chinese "take-out" I decided to stay warm and dry so I "cooked-in". It was awesome, fresh, easy and so much healthier than take out! Here's my healthier version of General Tso's Chicken.
“TGS Chinese Chicken”
Ingredients
2 lb. skinless Chicken Breast
1/2 cup Corn Starch
2 Eggs
1/2 cup Brown Sugar
3 Tablespoons Sweet Chili Sauce
1 1/2 Tablespoons Sweet Cooking Rice Wine
1 1/2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Ketchup
2 Tablespoons Lite Soy Sauce
1/2 cup Water
2 Tablespoons Corn Starch
1/4 cup Green Onions, chopped
Directions
Cut chicken into 1" pieces. Mix together eggs and ½ cup cornstarch. Mix well to create a batter. Stir in chicken pieces to batter.
Mix together the brown sugar, sweet chili sauce, cooking rice wine, vinegar, ketchup, soy sauce and heat in a small sauce pan to thicken sauce. Boil at low for 3 minutes, add cornstarch to cold water then add this mixture into the sauce to thicken it further stirring for 30 seconds. Remove sauce from heat.
Spray a pan with Pam cooking spray and drop the chicken pieces into the heated pan and cook chicken until no longer pink.
Pour sauce over cooked chicken and mix thoroughly in the pan. Pour chicken into a serving dish and garnish with green onions.
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