Prep 5 mins
Cook 10 mins
Good tasting. Not breaded/fried chicken pieces - so it's healthier than the "real thing". Great with steamed or fried rice.
- 3⁄4 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1⁄2 teaspoon ground ginger
- 1 tablespoon white wine vinegar
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes
- 1 lb uncooked boneless skinless chicken breast, cut into 1 inch cubes
- In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
- Heat oil in 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.
This was quite good, my DH really liked it and he is not a big rice fan! Made for Spring PAC 2013
I loved the taste and enjoyed the fact that it was not fried. Was it like chinese take out General Tso? I really didn't think so. I will make it again. Made it for PAC Fall 2009
This one is tough for me to rate. It was a fine chicken meal with an asian spin, but neither of us thought it reminded us at all of General Tso's. I served it over Israeli couscous with an asian salad and sliced strawberries. It was a fine meal and one that I would make again. Just didn't think it fit its name. Thanks for posting. It was easy to make!