At-home Chinese cuisine

I had some time over the weekend to cook. I am pretty proud of the General Tso's with fried rice that I made on Saturday. Nate was pleased, too. Of course, no photo, because we ate it too fast and the leftovers don't do it justice.

Here is the recipe/process I used:

1 pound boneless, skinless chicken breast, cubed
1/2 cup corn starch
3 eggs, beaten
Canola, olive or some other healthy variety of oil
General Tso's glaze and sauce (available in the ethnic food aisle at Giant for the low price of $5)

Pour 1-2 inches of oil in a wok or skillet. Mix the corn starch and eggs. Coat the cubed chicken with the batter mixture and fry at a high temperature just until the chicken is cooked through. Drain it on a paper towel. Lower the heat of the pan and toss the chicken and sauce together in a pan until heated through.

For the rice, I purchased a fried rice seasoning packet (also probably available in the ethnic aisle at Giant.) Cook 3 cups of rice (brown or white) and cool. In a skillet, heat about 1-2 tablespoons oil. Add the rice and chopped onion or scallions. Add 2 tablespoons soy sauce and the seasoning packet. Stir fry for 1 minute. Push the rice aside and add 2 beaten eggs. Let them scramble and mix it into the rice. Add cooked peas or carrots and meat if desired.


It really didn't take that long and it was really tasty. Although I can say it wasn't a healthy choice, I bet it had much less calories in it than the store-bought kind. If you want to lower the calories, use egg beaters instead of eggs. No one (by that I mean Nate) will know the difference.