Monday, May 17, 2010

Cooking: "General Tsao's Chicken"

I spotted this recipe on a healthy eating website and thought... it would be nice if I could cook healthier Chinese American food. All the stuff at the takeout places are terrible so I gave it a try.

Not too shabby. I used chicken breast which made the dish have a healthy feel to it but it's not bad. The sauce ups the flavor of the bland and boring chicken breast. I took a shortcut and used ginger in tube form since grating it was not appealing today. I honestly can't really tell a difference anyway. Upon looking at Justyn's empty plate, I think he enjoyed it.

General Tsao's Chicken

3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

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.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice.

Here's the recipe for the quick Napa cabbage stir-fry too :)

Napa Cabbage Stir Fry

1 tablespoon vegetable oil
2 cloves garlic, minced
1 tbsp grated ginger
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic and ginger, and cook for a few seconds until it begins to brown.

Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute.

Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine.

Cook and stir until the cabbage is tender, about 2 minutes more.

2 comments:

thesungirl said...

Reading your blog when an hour before lunch is dangerous! I am hungrier now ;)

JadedOne said...

haha yeah I generally try to stay away from food blogs until I'm done eating :) Sorry! I'll try to post more cards this week. I'm working on one for the Cards Blog but I dunno how well it's going to work out cuz I'm having issues trying to make the leafy top for a strawberry!