Hello, General Tso

Tonight's theme was Asian, with General Tso's Chicken and Broccoli with Garlic Sauce, both from Weight Watchers Take Out Tonight. I served a Cook's Illustrated Tart-and-Sweet Cucumber Salad, spiced up with minced jalapenos, alongside. I wasn't sure it would work, but it did. I personally would've liked the chicken a little hotter, but the Husband declared it another "keeper." My taste might still be off because of my cold, but I still think I'll add extra crushed red pepper the next time. I overcooked the broccoli a bit, so I'll be more careful of that the next time, as well. The flavor was good, but the texture was off. Short posting tonight, as I'm ready to go back to bed, although I've slept most of the day. Hopefully, tomorrow I will once again be able to participate in the fine sport of breathing through my nose!

General Tso's Chicken

Copyright 2006, Weight Watchers: Take Out Tonight

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
5 tablespoons dry sherry
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian (dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon crushed red pepper
2 celery stalks, chopped
1 red bell pepper, seeded and chopped

1. Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for 5 minutes.

2. Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.

3 Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir-fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.