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 375ยบ 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
