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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grill the chicken breasts until they are fully cooked. | 2. Meanwhile, in a small bowl, prepare the sauce mixture by combining the 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce, chili sauce, and broth. | 3. Heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). | 4. Cut chicken into bite size pieces, add it to the sauce and toss to coat. | 5. If you like the crunch often found in traditional General Tso's; sprinkle the Panko over top right before serving. | 6. Serve immediately. | 7. Serves 6, along with steamed broccoli and rice. We have doubled the sauce and added the cooked broccoli and that works great too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2		1170.2697	0.0	141.8612	62.93600000000001
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
szechwan chili sauce	2	tablespoons		-	-	-	-
rice vinegar	2 1/3	1/3		-	-	-	-
rice wine	3	tablespoons		-	-	-	-
sugar substitute	4 1/2	tablespoons		23.4225	5.722	0.139	0.0
soy sauce	4 1/2	tablespoons		38.16	3.5496	5.8608	0.4104
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
panko breadcrumb	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.