Email to Crafts On-Line Owner/Creator      

Recipe Categories: craftsonline's HOME PAGEAPPETIZERS BEVERAGES_COLD BEVERAGES_HOT BREAD BREAD_MACHINE_RECIPES BREAKFAST BROWNIES CAKES CANDY CASSEROLES CHICKEN_AND_POULTRY Condiment COOKIES COOKIE_BARS DESSERTS DESSERTS_EASY DIABETIC_SWEETS DIPS_N_DRESSINGS FISHandSEAFOOD GiftsinJars GROUND_BEEF HALLOWEEN_TREATS MainDish MUFFINS PASTA PASTRIES PIES PIE_HOLIDAYS PIZZA PORK_DISHES POTATO_DISHES RICE_DISHES SNACKS SNACKS_HOLIDAYS SOUPS SOUPSandSTEWS THANKSGIVING_TURKEY TIPS_AND_TRICKS VEGETABLES

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 rice

Recipe



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!