General Tso's Chicken

By Bostoncook

Ingredients

• 1 lb. skinless boneless chicken breast, cut into 1" pieces
• 5 tablespoons dry sherry
• 1 tablespoon cornstarch, plus 2 teaspoons
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon dark sesame oil
• 2 teaspoons canola oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 3 whole scallions, chopped
• 1/2 teaspoon crushed red pepper
• 2 stalks celery, chopped
• 1 whole red bell pepper, seeded and chopped

Details

Servings 4

Preparation

Step 1

1. Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl, set aside to marinate for 5 minutes.

2. Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.

3. heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.

Notes: I liked this a lot but David wasn't crazy about it.