Canton Chicken and Rice
Source of Recipe
submitted by Diane Wilson
List of Ingredients
1/4 lb. chicken breasts, boneless, skinless
vegetable cooking spray
4 tbsp. low sodium soy sauce
3 tbsp. sherry wine
1 tsp. vinegar
2 tbsp. honey
2 scallions, (green and white parts), minced
1 large garlic clove, minced
1 tsp. ginger root, peeled and grated
1/8 tsp. cayenne pepper, or to taste
1 tbsp. sugar
4 cup cooked riceRecipe
Spray wok or skillet and saute chicken pieces until nicely browned on both sides, about 4 to 5 minutes. Blend soy sauce, sherry, vinegar, and honey; add soy mixture and all other ingredients to wok. Cover tightly and simmer gently for about half an hour or until chicken is tender. Stir a few times while cooking. Remove
from heat and place chicken pieces on platter with rice. Spoon sauce over chicken.
I thickened the sauce after removing the cooked chicken, with cornstarch and water, and the sauce turned out exactly like General Tso's Chicken that I order at most Chinese restaurants. However, the chicken is left in half breasts, and not breaded and fried as Tso's Chicken is... so this is a great low fat alternative for your
Chinese cravings. Enjoy, it really is scrumptious!
|
|