Zucchini Tso Chicken

Zucchini Tso Chicken

 A new take on an old Chinese favorite for chicken!

1½ lb. chicken thighs

1 tbsp. soy sauce

2 eggs lightly beaten

1-2 tbsp. corn starch

Fresh ground pepper

Combine eggs, soy sauce, pepper and enough corn starch to coat the chicken well. Place in heated cast iron skillet and back 375º for 45 minutes, turning once.

2 tbsp. soy sauce

2 tsp. dry sherry

¼ cup chicken broth

1 tbsp. rice vinegar

1 tbsp. minced ginger

1 tsp. minced garlic

2-3 tbsp. corn starch

3 fresh Chile peppers

½ cup chopped onions

1½ cup broccoli florets

1½ cup chopped zucchini

Oil for deep frying

Combine sauce ingredients in a bowl and stir well before adding corn starch. Set aside.

Heat oil in Wok and add broccoli, zucchini, onions and peppers. Stir fry 3-5 minutes. Carefully add chicken from oven to WOK.  Pour in sauce and stir constantly until thickened. Mix with chicken and veggies. Serve over white rice.

© Crackerberries 2014