GENERAL TSO CHICKEN VARIANT (JERRY'S)

• 2 tb Dry sherry
• 1 tb Soy sauce
• 2 ts Cornstarch
• 3 /4 lb Boneless chicken
• 4 tb Chicken broth
• 2 tb Rice vinegar
• 4 tb Soy sauce
• 1 /2 tb Sesame oil
• 1 1 /2 tb Sugar
• 2 tb Peanut oil
• 4 Cloves garlic
• 1 tb Ginger
• 1 Onion
• 1 tb Crushed red pepper flakes
• 1 Red or green bell pepper
• 1 Broccoli
• 1 /4 c Mushroom
• 2 ts Cornstarch
• 4 ts Water
• 4 c Cooked rice

Cut chicken in 1/2 inch chunks. Combine wine, soy sauce, and corn

starch. Marinate chicken in mixture for 30 minutes. Cook some rice to

go along with this dish. Combine chicken broth, rice vinegar, soy

sauce, sesame oil, and sugar to create sauce. Cut veggies into 1/2

inch chunks. Mince ginger. Cut onions into 1/4 inch bits. Mince

garlic. Combine corn starch with water. Heat "wok" over high heat.

Add peanut oil. Other oil is okay but peanut oil has higher smoking

point and unique flavor sealing qualities. Add chicken.Stir fry for

2 minutes. Add garlic, ginger, onion, and red pepper flakes.Stir

fry for 1 minute. Add sauce and broccoli. Stir fry for 1 minute.

Cover with lid if its not boiling. Add bell pepper and mushrooms.

Stir fry for 1 minute.Cover with lid if its not boiling. Add

cornstarch mixture.Cook, stirring, until mixture thickens and

chicken is nicely glazed. Add cornstarch. mixture. Add garlic

Recipe By
:
Jerry Adams