General Tsao’s Chicken

Tuesday, October 2, 2012

  • ¾ cups canned chicken broth, reduced-sodium
  • 1 ½ tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp low-sodium soy sauce
  • 1tbsp white wine vinegar
  • ½ tp ground ginger
  • 2 tsp peanut oil
  • 2 medium scallions, chopped
  • 2 medium garlic cloves, minced
  • ½ tsp red pepper flakes, or 1 dried chili pepper, minced
  • 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
  • 2 cups cooked white rice, kept hot


  1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  2. Heat oil in a 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.
  3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and ½ cup of rice per serving.

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