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General Tso's Chicken with Orange















Trans-fat Free, Low Carb


¾ pound chicken breasts
2 teaspoons soy sauce, dark
2 teaspoons rice wine
1 teaspoon ginger root
1 teaspoon cornstarch
1 teaspoon sesame oil
cup peanut oil
2 each dried red chiles
halve lengthwise
1 tablespoon orange zest
coarse chop
½ teaspoon sichuan peppercorns
fine ground, roasted
2 teaspoons soy sauce, dark
¼ teaspoon salt
1 teaspoon sugar
½ teaspoon sesame oil


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

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

Mix well, and then let the 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 teaspoons.

Reheat the pan over a high heat and then add the dried chiles.

Stir-fry them for 10 seconds, and then return the chicken to the pan.

Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.

Serve the dish at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 32663% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 558mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 0% Vitamin C 3%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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