General Tsao's Chicken

If you like spicy Asian curry, this dish is for you! It's a great variation from the same-old same-old... You can even add vegetables if you want (snow peas, carrots, green beans, and bell peppers are great for stir fry!) Note: It doesn't keep very well in the fridge because the gravy coagulates.

3/4 cup chicken broth
2 TBSP cornstarch
1 TBSP sugar
2 TBSP soy sauce
1 TBSP white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil (can substitute vegetable oil/canola oil if you don't have any)
2 medium green onions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes
1 lb chicken breast cut into 2" pieces
2 cups cooked rice

Whisk together broth, corn starch, sugar, soy sauce, vinegar, and ginger. Set aside. Heat oil in a large skilled over medium/high heat. Add onions, garlic, and pepper flakes. Cook 2 minutes stirring occasionally. Add the chicken and cook until browned all over (usually about 5 minutes). Add sauce and simmer until the sauce thickens and the chicken is cooked through (about 3 minutes). Serve chicken and sauce over rice.

YIELD: 4 servings