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General Tso's Chicken

This was my first attempt to convert a classic Chinese recipe to a lower sodium version. It was before I got the recipe for the soy sauce substitute ... in fact my mentioning that 390 mg per 2 tablespoons was the lowest sodium soy sauce I could find was what prompted a reader to send me the recipe. This is a bit of work, but not a lot other than that the coating effort tends to be a bit messy. I feel it's worth the effort. Using the substitute, it is very low in sodium for a dish that I think taste as good as what you can get at many Chinese restaurants.

----- Sauce
1/4 c Cornstarch
2 T Water
3/4 t Ginger Root,Minced
1/2 t Garlic,Minced
3/8 c Sugar
1/4 c Soy Sauce Substitute
1 c Low Sodium Chicken Broth
2 T White Vinegar
2 T Sherry,Or White Wine
----- Meat
4 Boneless Chicken Breasts Cut In Chunks
1 Egg
1/2 c Cornstarch
1 c Green Onion,Sliced
3 Dried Peppers

Place the sauce ingredients in a jar and shake well to dissolve the cornstarch. Place chicken and egg in zipper baggie and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350 degrees until crispy. Drain. Heat 1 tablespoon of oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.

Yield: 4 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 331
Calories from Fat 38

% Daily Values *

Total Fat 4 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 1 gr
Cholesterol 98 mg
Sodium 112 mg
Potassium 433 mg
Carbohydrates 58 gr
  Dietary Fiber 3.1gr
Protein 26 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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