All along Ali and I have been saying we will be having a boy. For some reason we just knew it... I guess when we surprised my parents with a boy snoopy blanket at Christmas we jinxed it.... For some reason I kept having dreams we were going to have a son.
When the tech first started the sonogram right away you could tell the baby was a boy. He was not shy about it at all. Wanted to show the world on that little screen.
More later time to get some stuff done..
Leaving you with my favorite chinese dish.
General Tso's Chicken
PointsPlus™ Value: 7
Servings: 4
Ingredients
| 3/4 cup(s) canned chicken broth, reduced-sodium | |
| 1 1/2 Tbsp cornstarch | |
| 2 Tbsp sugar | |
| 2 Tbsp low-sodium soy sauce | |
| 1 Tbsp white wine vinegar | |
| 1/2 tsp ground ginger | |
| 2 tsp peanut oil | |
| 2 medium scallion(s), chopped | |
| 2 clove(s) garlic clove(s), minced (medium) | |
| 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced | |
| 1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces | |
| 2 cup(s) cooked white rice, kept hot | |
Instructions
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
- Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
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