Easy Reduced Fat General Tso Chicken
"There are recipes out there that take much more time for General Tso Chicken, and I use to love making them. But, these days I don't have time to fuss like I did a few years ago. I have way too much going on in my life. So I am trying to find ways to make my favorite recipes much more quick and easy.
Instead of using individual ingredients in my GTC, I have turned to Hoisin and Duck sauce to substitute for much of the ingredients I use to use in my recipe.
What is Hoisin sauce?
Hoisin sauce is commonly used for barbequing or in the common dish "Peking Duck." Hoisin sauce is soy-based and regularly used in Chinese dishes, as well as stir-fry recipes. The ingredients in a typical bottle of hoisin sauce are soybean paste, garlic, vinegar, and various spices such as chili peppers. The flavor this mixture yields is described as sweet, salty, and spicy.
What is Duck Sauce?
The basic ingredients duck sauce can be found in just about any supermarket. Ingredients include some dried plums, dried apricots, vinegar, sugar and a few spices. Because of the dried fruit, duck sauce is sometimes referred to as plum sauce or apricot sauce. In fact, when the sauce is used as an ingredient in some recipe, it will often be listed as a plum or apricot sauce.
I feel this recipe is very good for a quick, easy, reduced fat recipe. It's lower in fat because it is not fried in batter and oil like regular TGC. Instead it is roasted."
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 lbs chicken
- 2 tablespoons honey
- 1⁄4 cup sherry wine
- 2 tablespoons soy sauce
- 4 tablespoons hoisin sauce
- 4 tablespoons Chinese duck sauce
directions
- 1. Arrange chicken pieces (cut into large cubes) on a metal pizza pan. Combine remaining ingredients (Tblsp measurements are heaping) in small bowl. Pour over chicken pieces.
- 2. Roast 35 to 40 minutes on 325 degrees, or until chicken next to bone is no longer pink. Makes.
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RECIPE SUBMITTED BY
I Baked the above "Horn of Plenty" for Thanksgiving 1992. Stuffed it with all types of fruit. It was a big hit.
I don't have a favorite cookbook. I have not found one yet that comes up to my standards. They either want you to spend a fortune to make a good dish or if they do have inexpensive recipes, they don't know squat about what's really good. Most are standard or generic recipes that barely pass the snuff.
If you wonder why I don't post recipes, its because I'm a pinch here, dash there type of person. I don't measure. I grew up in an environment of cooks that cook that way. If I ever slow down long enough to measure what I do, I'll post. But I won't guarantee it will turn out to be as good as what I make because I'm a taste tester. I put in what I think would taste good, then I test taste it as I bake or cook. Cookie dough hmmm. Too bad I didn't think of Cookie dough icecream first. Ha ha ha ha.
s far as what I love to do, I use to love going camping hiking and horseback riding, but my bad knees just won't allow that anymore. I miss it terribly.
For work, I'm a researcher.
My passion is singing.
MY PET PEEVES:
My biggest pet peeve is a liar. And unfortunately there are a lot of them out there.
My second pet peeve is a person who starts trouble and then pretends they are innocent victims and are very clever in doing so. Either they are oblivious to what they are doing and are that cold hearted by nature, or they just love to hurt people to make themselves feel big and thus cold hearted on purpose, either way although there are few of those out there, they tend to do damage as if they are many. How sad. These people consider themselves popular because they attract like minds. But they will never be able to truly trust their friends, although I'm sure they tell themselves they can simply because they need to feel they can.
My third pet peeve is a person who is picky about what they eat to the extreme. These people usually live on junk food and eat little of anything else.
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