General Tsao's Chicken

Name: General Tsao's Chicken
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; soy sauce, dark; rice wine; ginger root; cornstarch; sesame oil; peanut oil; red chili peppers; orange zest; citrus leaves; sichuan peppercorns; soy sauce, dark; salt; sugar; sesame oil

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
¾	pound	chicken breast halves, boneless, skinless
2	teaspoons	soy sauce, dark
2	teaspoons	rice wine or dry sherry
1	teaspoon	ginger root finely chopped
1	teaspoon	cornstarch
1	teaspoon	sesame oil
⅓	cup	peanut oil
2	each	red chili peppers cut in half lengthwise	*
1	tablespoon	orange zest coarsely chopped
2	teaspoons	citrus leaves soaked and coarsely chopped, dried citrus peel	*
½	teaspoon	sichuan peppercorns finely roasted	*
2	teaspoons	soy sauce, dark
¼	teaspoon	salt
1	teaspoon	sugar
½	teaspoon	sesame oil

Ingredients

Amount	Measure	Ingredient	Features
340.2	g	chicken breast halves, boneless, skinless
1E+1	ml	soy sauce, dark
1E+1	ml	rice wine or dry sherry
5	ml	ginger root finely chopped
5	ml	cornstarch
5	ml	sesame oil
79	ml	peanut oil
2	each	red chili peppers cut in half lengthwise	*
15	ml	orange zest coarsely chopped
1E+1	ml	citrus leaves soaked and coarsely chopped, dried citrus peel	*
2.5	ml	sichuan peppercorns finely roasted	*
1E+1	ml	soy sauce, dark
1.3	ml	salt
5	ml	sugar
2.5	ml	sesame oil

Directions

Cut chicken into thin slices, 2 inches long, cutting against the grain.

Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 teaspoon sesame oil.

Mix well, let mixture marinate for about 20 minutes.

Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts.

Reheat the pan over a high heat and add the dried chilies.

Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.

Serve immediately over white rice.