Since I am calorie counting, I took one of my family's favorite recipes and modified it to bring down the calories. If you cannot find rice wine, you can substitute Sherry, Madeira or Marsala.
- 1 1⁄2 lbs chicken breasts
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons szechwan chili sauce
- 2 1⁄3 tablespoons rice vinegar
- 3 tablespoons rice wine
- 4 1⁄2 tablespoons sugar substitute (like Splenda)
- 4 1⁄2 tablespoons soy sauce
- 1⁄2 cup chicken stock
- 1⁄4 cup panko breadcrumbs (optional)
- Grill the chicken breasts until they are fully cooked.
- Meanwhile, in a small bowl, prepare the sauce mixture by combining the 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce, chili sauce, and broth.
- Heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
- Cut chicken into bite size pieces, add it to the sauce and toss to coat.
- If you like the crunch often found in traditional General Tso's; sprinkle the Panko over top right before serving.
- Serve immediately.
- Serves 6, along with steamed broccoli and rice. We have doubled the sauce and added the cooked broccoli and that works great too!