Monday, February 8, 2010

A Bit of Spice

I've been adopted! I'm participating in "Adopt a Blogger #4" where an experienced blogger adoptes a newbie (aka ME!) for a few months and knowledge, mentoring and friendships form. I'm so thrilled to be adopted by Jessica from My Baking Heart. Her blog is fabulous and I can't wait to see what happens over the next few months. Check her out!

I learned a lesson with this meal... organization is helpful! A few weeks ago, I mapped out our meals for the week and made a shopping list. The day I decided to make General Tsao's Chicken, I looked up the recipe before I left work to make sure I had everything I needed... in the middle of making this dish, I couldn't figure out where some of the ingredients fit in. Turns out, I have several versions of this recipe saved (Martha Stewart & Weight Watchers)... the recipe turned out really well but next time, I need to make note of which recipe I am using (or at least that there may be different versions) so that I don't have wasted ingredients.

The dish was a bit too spicy for me but Danimal really enjoyed it.

General Tsao's Chicken
adapted from Weight Watchers

3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp brown 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
2 cups brown rice, cooked

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.


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