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General Tso's Chicken #8

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Submitted by Carole817

YIELD

6 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 ½ 680.4
POUNDS G CHICKEN
skinned and boned
1 1
EACH EACH EGGS
1 237
¼ 113.4
POUND G BAMBOO SHOOTS
1 1
EACH EACH GREEN BELL PEPPERS
1 1
¼ 59
CUP ML WATER
1 15
TABLESPOON ML SOY SAUCE, DARK
1 15
TABLESPOON ML CORNSTARCH
1 1
X X VEGETABLE OIL
(for deep frying) *
2-3
TABLESPOONS VEGETABLE OIL
(in addition to the above)
2 2
CLOVES CLOVES GARLIC
minced *
1 5
TEASPOON ML GINGER ROOT
fresh, shredded
4-5
1 15
TABLESPOON ML WHITE VINEGAR
1 15
TABLESPOON ML COOKING WINE
chinese *
1 5
TEASPOON ML CHILI SAUCE
chinese
1 15
TABLESPOON ML SUGAR

Directions

Cut the chicken into ¾ inch cubes.

In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour.

Set aside.

Cut the bamboo shoots into ½ inch cubes.

Seed the green and red peppers and cut them into small cubes.

Set aside.

In a small bowl, combine the water, soy sauce and cornstarch.

Set aside.

In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken.

Deep fry the chicken until golden brown, about 10 minutes.

Remove from oil and drain on paper towel.

Deep fry the peppers 10 seconds and remove.

Heat the 2 to 3 tablespoons of oil in the wok.

Add chicken, peppers, garlic and ginger.

Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2 to 3 minutes.

Add the water-soy-cornstarch mixture and simmer until sauce thickens.

Transfer to warmed dish and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 367 34% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 292mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 74g
Vitamin A 16% Vitamin C 69%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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