I teased you with this earlier in the week and never got around to the recipe, so here it is. This is delicious. It sounds a little complicated and you may have to buy several ingredients you do not normally have in the kitchen, but trust me, you will use them because you will want to make this over and over again.
GENERAL TSO'S CHICKEN
1 Cup = 4 Points
1 lb Skinless, boneless chicken breasts - cut into chunks
5 Tbsp Dry Sherry (I used sweet because that is what we had)
1 Tbsp + 2Tsp Cornstarch
1 Tbsp Oyster sauce
2 Tbsp Water
2 Tsp Reduced sodium Soy Sauce
1 Tbsp Honey
1 Tbsp Rice Vinegar ( I used white wine vinegar because I had it)
1 Tsp Asia (dark) sesame oil (I skipped this)
2 Tsp Canola Oil (I used olive oil)
1 Tbsp Minced peeled fresh ginger
2 Garlic cloves minced
3 Scallions chopped
1/2 Tsp crushed red pepper (cayenne)
2 Celery stalks chopped
1 Red bell pepper, seeded and chopped
1. Combine the chicken, 2 Tbsp of the sherry, 1 Tbsp of the cornstarch and the oyster sauce in a medium bowl. Set aside to marinade for about 5 minutes.
2. Combine the remaining 3 Tbsp of sherry, the water, soy sauce, honey, rice vinegar, sesame oil and the remaining 2 Tsp cornstarch in a small bowl and set aside.
3. Heat non-stick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, add the vegetables and stir-fry for two minutes, then add the chicken mixture. Stir-fry for 2-3 minutes. Stir in the sherry mixture and cook, stirering constantly, until the mixture boils and thickens and the chicken is just cooked through, 1-2 minutes.
