GENERAL TSO'S CHICKEN        (serves 3-4)

Ingredients :

½ cup soft brown sugar

3 tbsp hoisin sauce

3 tbsp rice wine vinegar

3 tbsp tomato ketchup

2 tbsp soy sauce

1 flat teaspoonful of powdered ginger

a good pinch of dried red chili flakes (optional)

½ cup water

3-4 tablespoons cornstarch

500g boneless, skinless chicken breasts, cut into 1-inch cubes

1 tbsp olive oil

1 tsp sesame oil

6-8 spring onions chopped

toasted sesame seeds (optional).

Method :

If you are intending on using toasted sesame seeds as garnish, now is the time to toast them.  Heat up your wok or frying pan and place the seeds in dry.  Keep an eye on them, as once they start to toast it happens quickly!  Once nicely brown and toasty, decant into a ramekin to use later.

Next, mix the brown sugar, hoisin sauce, rice wine vinegar, tomato ketchup, soy sauce, ginger powder, chili flakes (if you're using them, which I recommend you do!) and water together in a bowl.  This is your sauce, so set aside - but within reach!

Dredge the chicken chunks in the cornstarch and shake off any excess.

Heat the pan again and add the olive oil.  Cook the chicken in the olive oil briskly on a high heat until golden brown on at least two sides.  Remove the chicken and retain in a warm place.

Add a little more olive oil if necessary, plus the sesame oil and green onions (and any other veggies you might have thought to include). Cook until softened, then add the sauce and quickly bring to a boil.

Allow the mix to boil gently for as long as it takes for it to thicken slightly, then add the chicken and coat with sauce.  Reduce the heat and simmer until the chicken is cooked through and the sauce has reduced to a glossy, syrupy consistency.

Serve with white rice, garnished with the toasted sesame seeds and some raw spring onion pieces plus some prawn crackers for added texture.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk