“GLENNeral Tso’s Chicken”

We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Segment Coordinator Glenn Milley's potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip

Ingredients

4 skinless chicken breasts, cut into cubes
Salt and ground pepper
2 tablespoons cornstarch
2 tablespoons peanut oil
2 cloves of garlic, crushed
2 tablespoons dry sherry
8 chopped scallions
For the Sauce:
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
2 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons light brown sugar
2 tablespoons honey

Yields: 8

Preparation

Season chicken with salt and pepper. Mix with the cornstarch and coat pieces well. In a separate bowl, mix all of the ingredients for the sauce together.

Heat a skillet (or a wok if you have one) over high heat until it starts to smoke. Add the peanut oil and the garlic, and fry for a few seconds. Add the chicken and stir-fry for 2 minutes. As the chicken starts to turn opaque, add the dry sherry. Cook for another 2 minutes, then pour in the sauce and bring to a boil.

Once the chicken is cooked through and the sauce has reduced, add the scallions and cook for just under a minute. Serve over rice and enjoy!

*Recipe inspired by Ching-He Huang.

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