GLENNeral Tsos Chicken

by Rachael Ray Show Staff 6:02 AM, January 10, 2012

Aired January 10, 2012

Serves 8
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

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.