SANDY'S GENERAL TSO'S CHICKEN

Sandy, who graciously allowed me to put this on a web page, adapted this one from the traditional recipes. I got it from Marcella. It's much lower in fat than the deep fried versions but still tastes terrific. Sandy stated in her recipe that the chicken might end up tougher than when deep fried, but that this could be remedied by careful pan frying. I have no idea what that means.
1 lb Chicken breasts (approx. 4 large half breasts)cut into 1 inch pieces and dredged in flour.
2 Tbls Olive Oil
1/4 c Sugar
1/4 c "Lite" Soy Sauce
1/4 c unsweetened Pineapple Juice
1/4 c distilled white vinegar
3 cloves garlic, crushed
2 tsp Fresh Ginger, finely grated
1/4 tsp Cayenne pepper (Marcella cut this in half the first time I tried it. Suit yourself)
2 Tbls Cornstarch, mixed with 3 Tbls water
4 Green onions, cut into 1/4 inch pieces

Dredge chicken in flour and fry until golden brown, in two tablespoons oil on medium heat.

Combine sauce ingredients and heat gently in small pan: Sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger.

Remove chicken from frying pan and add cayene. Stir fry gently without burning.

Add sauce to frying pan and stir until well-mixed and sugar dissolves. At this point, taste-test and add sugar if necessary, to your liking. Add the cornstarch mixture, stirring until thickened.

Return chicken to wok with green onions. Stir to coat chicken, remove, and serve with rice and steamed, julienned carrots.

Serves 4.

Per serving: 347 calories, 12 grams fat (31% of calories from fat)

Thanks, Sandy!

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