Recipe#13234

Title: Chicken Rice

Newsgroups: rec.food.recipes 
 From: lushs9@earthlink.net (lushs9@earthlink.net) 
 Subject: Canton Chicken and Rice (Low Fat) 
 Message-ID: <34611f81.8496158@news.earthlink.net> 
 Date: Mon, 1 Dec 1997 20:05:20 GMT 

Serves 4
 1/4 lb. chicken breasts, boneless, skinless
 vegetable cooking spray
 4 tbsp. low sodium soy sauce
 3 tbsp. sherry wine
 1 tsp. vinegar
 2 tbsp. honey
 2 scallions, (green and white parts), minced
 1 large garlic clove, minced
 1 tsp. ginger root, peeled and grated
 1/8 tsp. cayenne pepper, or to taste
 1 tbsp. sugar
 4 cup cooked rice
 Spray wok or skillet and saute chicken pieces until nicely browned
 on both sides, about 4 to 5 minutes. Blend soy sauce, sherry,
 vinegar, and honey; add soy mixture and all other ingredients to
 wok. Cover tightly and simmer gently for about half an hour or
 until chicken is tender. Stir a few times while cooking. Remove
 from heat and place chicken pieces on platter with rice. Spoon
 sauce over chicken.
 I thickened the sauce after removing the cooked chicken, with
 cornstarch and water, and the sauce turned out exactly like General
 Tso's Chicken that I order at most Chinese restaurants.  However,
 the chicken is left in half breasts, and not breaded and fried as
 Tso's Chicken is... so this is a great low fat alternative for your
 Chinese cravings. Enjoy, it really is scrumptious!