1 pound skinless boneless chicken breasts cut into 1-inch chunks
5 tablespoons dry sherry
1 tablespoon & 2 teaspoons cornstarch
1 tablespoon oyester sauce
2 tablespoons water
2 tablespoons reduce-sodiun soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian (dark) Sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon crushed red pepper
2 celery stalks chopped
1 red bell pepper, seeded and chopped
Instructions
Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for 5 minutes
Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
Heat a non-stick wok or large, deep skillet over medium high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir-fry until crisp-tender 2-3 minutes. Stir in the sherry mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.
Serving= 1 cup, 207 Calories, 6 g fat, 1 g sat fat, 63 mg Cholesterol, 413 mg Sodium, 13 g Carb, 1 g Fiber, 24 g Protein, 34 mg Calcium. WW Points 4
Originally Submitted
5/4/2008
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