Directions-
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. Yields about 1
cup of chicken and sauce and 1/2 cup of rice per
serving.
Originally Submitted
2/20/2013
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