More Great Recipes: Asian | Dinner

General Tso's Favorite Chicken


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Marinade
3 tablespoons Chinese rice wine or dry sherry
1-1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Sauce
1/4 cup chicken broth1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon minced garlic
2 teaspoons minced ginger
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1-1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1/4 cup roasted peanuts, coarsely chopped


Prep


Combine marinade ingredients in a bowl.


Place chicken in marinade and turn to coat.


Let stand for 10 minutes.


Combine sauce ingredients in a bowl.


Cooking


Place a wok over high heat until hot.


Add oil, swirling to coat sides.


Add chilies and stir-fry for 10 seconds.


Add chicken and stir-fry for 2 minutes.


Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.


Add sauce and cook, stirring for 1 minute.


Add cornstarch solution and cook, stirring, until sauce boils and thickens.


Place chicken on a serving plate and sprinkle with peanuts.


Serve with rice.


Makes 4 servings.


Pairs Well With


Notes

A dash of local for every season
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