General Tso's Chicken

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Servs: 4   Prep:   Cook:

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  • add   1 tsp. cornstarchdissolved in 2 teaspoons water
  • add   3/4 cup roasted unsalted peanuts
  • add   1/4 tsp. crushed red pepper
  • add   1 green onion, cut into 1-inch pieces
  • add   1/2 red bell peppers, diced
  • add   1/2 green bell peppers, diced
  • add   1 tsp. minced ginger
  • add   2 tsps. minced garlic
  • add   8 whole dried chilepeppers
  • add   2 Tbsps. vegetable oil
  • add   2 tsps. sugar
  • add   1 tsp. sesame oil
  • add   2 tsps. dark soy sauce
  • add   1 Tbsp. soy sauce
  • add   1 Tbsp. rice vinegar
  • add   2 Tbsps. chicken broth
  • add   Forthe Sauce:
  • add   2 tsps. cornstarch
  • add   1 Tbsp. dark soy sauce
  • add   2 Tbsps. dry sherry or Chinese rice wine
  • add   Forthe Marinade:
  • add   1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces


  1. 1. Combine marinade ingredients in a medium bowl. Add chicken; stir to coat. Let stand for 30 minutes. Combine sauce ingredients in a small bowl.2. Place a wok over high heat until hot. Add oil and chiles and stir-fry until the chiles darken to a deep red, about 10 seconds. Add chicken and stir-fry for 2 minutes. Add garlic, ginger, bell peppers, green onion, and crushed red pepper; stir-fry for 1 minute. Add sauce and peanuts; cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce thickens and chicken is nicely glazed.Adapted from Martin Yan's The Well-Seasoned Wok (Harlow & Ratner)Copyright Yan Can Cook, Inc. (2006)

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