General Tso's Chicken II

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1⁄3 cup soy sauce
• 1⁄3 cup rice vinegar
• 1⁄3 cup water or 1⁄3 cup  chicken stock, mixed with
• 2  teaspoons cornstarch
• 2  tablespoons dry sherry
• 2  teaspoons  sesame oil
• 2  cloves large garlic, minced
• 2  teaspoons fresh ginger, minced
• 2  eggs, beaten
• 4  whole boneless chicken breasts, cut into 1-inch cubes
• 2  tablespoons cornstarch
• 1⁄2 cup  oil (I use less in nonstick skillet)
• 5  dried hot red chilies
• 1⁄2 lb snow peas, steamed 1 minute

Directions

1. Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
2. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
3. Pour off all but 2 teaspoons oil from pan.
4. Add chilies and toss for a few seconds.
5. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
6. If reheat ing, cut down on cooking time. Serves 6 to 8.