{"id":351,"date":"2015-08-08T22:50:50","date_gmt":"2015-08-08T22:50:50","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=351"},"modified":"2015-08-08T22:50:50","modified_gmt":"2015-08-08T22:50:50","slug":"general-tsos-chicken","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=351","title":{"rendered":"General Tso&#8217;s Chicken"},"content":{"rendered":"<p>Ingredients:<\/p>\n<p><strong>Marinade<\/strong><\/p>\n<ul>\n<li>1\u00bd tbsp soy sauce<\/li>\n<li>1\u00bd tbsp white wine vinegar<\/li>\n<li>1 tbsp sesame oil<\/li>\n<li>1 tbsp orange zest (1 medium orange)<\/li>\n<li>1 tbsp fresh ginger, grated<\/li>\n<li>2 tbsp sweetener (I use Truvia)<\/li>\n<li>1 tsp minced garlic<\/li>\n<li>\u00bd tsp chili flakes<\/li>\n<li>\u00bc tsp black pepper<\/li>\n<\/ul>\n<p><strong>Chicken<\/strong><\/p>\n<ul>\n<li>1\u00bd lb boneless\/skinless chicken breasts<\/li>\n<li>2 tbsp oil<\/li>\n<li>\u00bd green pepper, diced<\/li>\n<li>5 green onions, sliced<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ul>\n<li>Combine marinade ingredients in bowl and mix until well blended.<\/li>\n<li>Cut chicken into 2 inch strips.<\/li>\n<li>Place chicken and marinade in 1 gallon zipper bag.<\/li>\n<li>Marinate in refrigerator for at least 2 hours (up to overnight for a more intense flavour) .<\/li>\n<li>Remove the chicken from the bag, reserving any excess marinade.<\/li>\n<li>Heat oil in wok or large skillet over high heat.<\/li>\n<li>Cook and stir the chicken 2 minutes until it starts to brown.<\/li>\n<li>Add the pepper, green onions and marinade.<\/li>\n<li>Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done.<\/li>\n<\/ul>\n<p>Serve over cauliflower rice.<\/p>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Marinade 1\u00bd tbsp soy sauce 1\u00bd tbsp white wine vinegar 1 tbsp sesame oil 1 tbsp orange zest (1 medium orange) 1 tbsp fresh ginger, grated 2 tbsp sweetener (I use Truvia) 1 tsp minced garlic \u00bd tsp chili flakes \u00bc tsp black pepper Chicken 1\u00bd lb boneless\/skinless chicken breasts 2 tbsp oil \u00bd [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-351","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=351"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions"}],"predecessor-version":[{"id":352,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/351\/revisions\/352"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=351"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}