Don't you wish you could pick those chopsticks up and get a big 'ol bite of that chicken? It sure was yummy! I may not be good at a lot of things, but I have quite the talent for chop sticks. That was my plate (at least my first helping) in the photo and there wasn't one piece of rice I didn't get shoveled into my mouth with those babies. Brad gave up and used a fork, but the kids did pretty well with their sticks. I have a great fortune cookie recipe I should have made, but forgot. Next time I will remember... well, maybe, unless I forget again :) I first made tso chicken last summer. The original recipe called for 6 tablespoons of hot sauce! It was great, but almost burned our mouths off. I sampled a bite before taking it to the table and quickly had to come up with something else for the kids to eat with their rice. It almost burned my mouth off, and I can usually handle the heat. I've made it several times since reducing the hot sauce in half. If you like things SUPER spicy you may walk on the wild side and try the full 6, but don't say I didn't warn you!
4 large chicken breast cut into bite sized cubes
1/2 cup lite soy sauce
1 cup water
3 TBSP hot sauce
1 cup sugar
2 chicken bouillon cubes
2 tsp ground ginger
2 TBSP cornstarch
4 TBSP cold water
hot cooked rice (I love jasmine rice)
Mix soy, water, hot sauce, sugar, bouillon and ginger in saucepan and heat until boiling. Simmer while chicken's cooking. Brown chicken in skillet until cooked through. Mix cornstarch and cold water and add it to sauce mixture to thicken it. Add thickened sauce to skillet with chicken and let simmer a few minutes. Serve over hot rice.
*Serve this immediately! I had supper done one night about 30 minutes early so it had to set and simmer. The sauce got extremely salty. I also think it would be good to cut one of the bouillon cubes out to reduce the saltiness*
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