General Tso's Chicken (unbreaded)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into bite-size pieces
• vegetable oil or cooking spray
• 2 cups hot water
• 2 chicken bouillon cubes
• 1/2 cup cornstarch (you may want to reduce this to 1/4 cup)
• 1/2 teaspoon sesame oil (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 3/4 cup sugar
• 1/2 cup soy sauce (i use kikkoman, most generic kinds are watery)
• 1/4 cup cooking sherry
• 1/4 cup rice vinegar (i use rice vinegar when i have it) or 1/4 cup vinegar (i use rice vinegar when i have it)
• 1/2-1 tablespoon crushed red pepper flakes, to taste (i don't usually measure these)
• 1/3 cup green onion, chopped

Recipe

• 1 in a mixing bowl or tupperware, dissolve chicken bouillon in hot water. allow broth to cool to at least room temperature, then mix in cornstarch until well blended.
• 2 stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. set aside in fridge.
• 3 heat oil or spray oil in wok or large skillet, brown chicken on each side. remove from pan and set aside.
• 4 add more oil, if necessary, stir fry green onions until softened.
• 5 remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. pour into pan with green onions, stirring frequently to prevent burning. cook to desired thickness. i like mine nicely thickened and with a dark amber color.
• 6 fold in cooked chicken, evenly coating. serve with steamed or fried rice. enjoy! (note: you can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, i often use broccoli and stir fry to tender crisp.).