Ingredients
Scale
SAUCE
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon Thai chili sauce
- 1 teaspoon light brown sugar
CHICKEN
- 2 skinless boneless chicken breasts, cut into 1/2-inch cubes
- Kosher salt
- Ground white pepper
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 1 clove garlic (minced)
- 4 dried red chiles
- 1 tablespoon dry sherry
- 4 scallions (chopped)
Instructions
- In a small bowl, combine the ingredients for the sauce. Mix well and set aside.
- Place the cubed chicken in a medium bowl and season with salt and white pepper. Add the cornstarch, mix well, then set aside.
- Heat a wok or large pan over high heat. Once hot, add the peanut oil.
- Add the garlic and red chiles, stirring for a few seconds, then add the chicken and stir-fry for a couple of minutes.
- When the chicken starts to turn opaque, add the sherry and cook for 2-3 more minutes.
- Add the sauce and bring the mixture to a boil.
- Reduce the heat to medium and continue to simmer until the chicken is cooked through and the sauce has thickened, another minute or two.
- Turn off the heat, discard the red chiles, and stir in the scallions to serve.
Notes
- This recipe is for 2 servings of General Tso chicken. Do not eat the red chiles. Leftovers can be stored covered in the refrigerator for 3-4 days.
- Prep Time: :05
- Cook Time: :05
- Category: Dinner
- Method: Wok
- Cuisine: Asian
- Diet: Diabetic
Nutrition
- Serving Size: 2