"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

General Tsao's Chicken Recipe

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This recipe for General Tsao's Chicken, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


3/4 cup canned chicken broth, reduced sodium
1 1/2 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. soy sauce, low sodium
1 tbsp rice vinegar
1/2 tsp ground ginger
2 tsp. sesame or peanut oil
2 medium garlic cloves, minced
1 tsp. red pepper flakes or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts cut into 2 inch pieces
2 cups cooked rice, kept hot

In a medium bowl whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.

Heat oil in work or large skillet over medium-high heat. Add 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.

Serve chicken and sauce over rice.

* I usually add a couple of cups of frozen chopped broccoli when I add the sauce to the chicken.




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