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General Tso’s Skinny Chicken And Stir Fried Vegetables


1/2 lbs boneless, skinless chickenbreasts or thighs, sliced into skinny strips or cubed
2 T soy sauce or tamari
2 T seasoned rice wine vinegar
2 T egg whites or eggbeaters
3 T corn starch
1 can sliced water chestnuts
2 c sliced celery
1/3 c chicken broth
3 T soy sauce or tamari
2 T sherry (I use Harvey’s Bristol creamsherry for all of my recipes that call forsherry. It’s affordable and far more delicious than anything labeled ‘cookingsherry.’)
2 T tomato paste
2 T asian chili-garlic sauce or Paste (Widely available in supermarkets under many brand names, Mark Bittman of the N.Y. Times makes his own.)
1 T seasoned rice wine vinegar
1 T agave nectar or brown sugar
1 T fresh *ginger, minced or grated
1 t sesame oil
1 t. toasted sesame oil
1/2 to 1 lb baby broccoli (or Brocollini), tough ends trimmed off
1 T minced or grated garlic (optional)
1 T minced or grated ginger (optional)
1 large onion, sliced
1 large red bell pepper, sliced
1/4 c chicken broth
Preparation: View at The Skinny
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