Try this General Tsos Chicken #8 recipe, or contribute your own.
Suggest a better descriptionCut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to warmed dish and serve. Posted to MC-Recipe Digest V1 #774 by Francine Boucher
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 146 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 112.9mg | 4 % | |
Potassium 208.5mg | 5 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 27.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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