The only adaptations I made were to toss broccoli in during the last minutes of thickening the sauce, and since the sauce needed only 3 tbs of chicken broth, I made a cup of bullion, used the 3 tbs and then used 1/4 c of the rest to mix with the cornstarch to thicken. I also did put the (white breast) chicken chunks in a fryer, then finished them for 10 minutes or so in a 425 degree oven before tossing them into the sauce. Yes, you can use plain chicken, but that's stir fry with Tsao's sauce, this is the real thing! You won't find a restaurant in town that can beat this recipe. I used to work in a Chinese restaurant in high school,their food was wonderful, but this is the best. Definitely use dried red chilies and fresh grated ginger.
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The only adaptations I made were to toss broccoli in during the last minutes of thickening the...