Recipe: General Tsao's Chicken (serves 1)

GENERAL TSAO'S CHICKEN

6 ounces boneless skinless (uncooked) chicken breast or chicken
tenderloins, cut into 1/2-inch chunks
2 teaspoons low-sodium soy sauce
Dash ground white pepper
1 large egg white, beaten
4 teaspoons cornstarch, divided use
1 medium clove garlic, finely chopped (about 1 teaspoon)
1 (1-inch) piece peeled ginger root, finely grated (about 1 teaspoon)
1/2 teaspoon sugar, or more to taste
1 teaspoon white wine vinegar, or more to taste
1/4 cup homemade or low-sodium chicken broth
Peanut oil, for frying
1 scallion, white and light-green parts, cut into thin slices on the diagonal
1/2 teaspoon crushed red pepper flakes

Combine the chicken, soy sauce, white pepper, egg white and 3 teaspoons of the cornstarch in a small bowl; stir until the mixture clumps together; set aside.

Use a fork to whisk together the remaining teaspoon of cornstarch and 1/2 teaspoon water in a liquid measuring cup to form a paste. Add the garlic, ginger, sugar, vinegar and chicken broth; mix well to form a sauce. Taste and add sugar and/or vinegar as needed; set aside.

Heat enough of the oil to measure 1/2-inch deep in a large skillet or wok over medium-high heat until the oil shimmers. Line a plate with a few layers of paper towels.

Add the chicken to the skillet or wok in a single layer, then stir-fry immediately a few times, scraping it from the bottom to keep the chicken from sticking. Cook for 2 or 3 minutes or until the chicken is golden and crisped. Use a slotted spoon or spatula to transfer it to the paper-towel-lined plate to drain.

Pour out all but 1 teaspoon of the oil, then return the skillet or wok to medium-high heat.

Add the scallion and crushed red pepper flakes. Stir-fry for 1 minute, then add the sauce and cook for 1 to 2 minutes, until the mixture thickens.

Return the chicken to skillet or wok, stirring to heat through and coat with the sauce. Eat hot over rice.

Makes 1 serving
Adapted from source: Susan Pirret's The Pleasure Is All Mine by Suzanne Pirret