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Devil Dog Brew

Oct
08
My Take on General TSO’S Chicken

Recipe ideas for healthier meals using Old-Soldier Sodium/Salt-free rubs & spices

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My Take on General TSO’S Chicken

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I love oriental food. I gained my taste for it during my tour in Vietnam and have enjoyed it ever since. This recipe is a standard in all Oriental restaurants and my version is meant to cut down on the amount of salt and sugar that is used in the standard recipe. Here is how I prepare it:
What you will need:
1 lb boneless skinless chicken breast (cut in bite size pieces)
1 TBSP Cornstarch
1 egg white
1 TBSP sherry
1 TBSP Coconut Amino
1 TBSP {Sesame oil)
2 TBSP Old-Soldier Poultry seasoning
1 (1-inch piece) fresh ginger peeled & minced
1 clove garlic, minced
1 green bell pepper sliced into strips
2 green onions w/tops, cut into 1 ½ pieces

How to prepare:
1. Rinse chicken & pat dry w/paper towels. Rub chicken with 1 TBSP of poultry seasoning. Cut crosswise into ¼-inch strips. Combine chicken & cornstarch in large bowl. Add egg white; stir to combine . Set aside
2. Combine sherry, coconut amino, 1 TBSP Old-Soldier Poultry seasoning in cup. Set aside
3. Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle 1 TBSP sesame oil into wok. Add chicke; stir-fry until no longer pink in the center. Remove and keep warm. Reduce heat to medium
4. Add ginger,& garlic; stir-fry 30 seconds. Add bell pepper & green onion stir-fry 1 minute. Return chicken to wok. Add sherry mixture; stir-fry until well mixed & heated through.

I like to serve with a side of fried rice.


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