General Urban's Chicken

I adapted this General Tso's recipe to be a little healthier than the original. Its not quite as good as the deepfried version, but pretty tasty and will satisfy your craving. If you add in some brown rice, it is certainly more filling than the original.

Serves:4-6
Prep: 15 min
Cooking time: 10 min

Ingredients:

2 T rice wine
1 T cornstarch
1/3 cup dark soy sauce, divided
3 t sesame oil, divided
3 3/4 cups cubed bonless skinless chicken breasts (or thighs if you want some flavor)
2 pieces orange zest, 1 inch each, minced
1/2 cup peanut or canola oil
2 t chili flakes
2 T fresh minced ginger
1 cup thinley sliced scallions
2 t sugar
steamed rice to serve

Method:

1. Combine rice wine, cornstarch, 2 Tablespoons of soy sauce and 2 teaspoons of the sesame oil in a large non-metalic bowl. Add the chicken and toss to coat. I also added some siracha. Cover and marinate for 1 hour.

2. Heat peanut oil in a wok over high heat. Use a slotted spoon to drain chicken from marinade then add to batches and stir fry for 2 minutes at a time or until cooked through. Remove from oil with previously mentioned slotted spoon and reserve in a bowl.

3. Drain all the oil from the wok, except for 1 Tablespoon. Reheat wok over high heat. Add ginger and chili flake, stir fry for 10 seconds. Return chicken to wok. Add scallions, sugar, orange zest, remaining soy sauce, and sesame oil. Stir fry 2-3 minutes longer. Serve over steamed rice and top with sesame seeds and bean sprouts.