I apologize for the photo. Even though the whole point was to cook food and photograph it for the challenge, I forgot to take a picture until we had already started eating and settled in to watch an episode of Babylon 5. (wow big post, I've revealed myself as needing to lose weight and being a sci-fi nerd in 2 paragraphs!) I also served it with store bought potstickers and a dipping sauce I made that we wound up not liking so I won't share the recipe.
General Tso's Chicken, however, was a hit. I could have gone for a bit more kick in it but it was a nice change of pace. Here's the recipe adapted from the Weight Watcher's website with my changes.
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp soy sauce (we like organic Kikoman)
1 Tbsp white wine vinegar
1/2 tsp ground ginger (I used about this amount of freshly grated ginger)
2 tsp sesame oil (original recipe called for peanut but I bought sesame when I was planning on different recipe and didn't have peanut in the house so I used this)
2 medium uncooked scallion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1/2 tsp red pepper flakes
1 pound boneless skinless chicken breast(s), cut into 2-inch pieces (I used one very large one which was less than a pound)
2 cup(s) cooked white rice, kept hot
1 bag steamed veggies kept hot (I used a broccoli and cauliflower mix)
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
- Add sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes. My sauce didn't seem to thicken much, so don't be surprised if yours doesn't either.
- Serve chicken, sauce, and veggies over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
Baking week is all about miniatures so check back soon!