Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: grill the chicken breasts until they are fully cooked. meanwhile, in a small bowl, prepare the sauce mixture by combining the 1 tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce, chili sauce, and broth. heat the sesame oil in the wok or frying pan and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). cut chicken into bite size pieces, add it to the sauce and toss to coat. if you like the crunch often found in traditional general tso's; sprinkle the panko over top right before serving. serve immediately. serves 6, along with steamed broccoli and rice. we have doubled the sauce and added the cooked broccoli and that works great too!

Target recipe: to make pepper sauce, mix cornstarch and water together. add garlic, ginger, sugar, soy sauce, vinegar, and wine. then add chicken broth and msg and stir until sugar dissolves. refrigerate until needed. in separate bowl, mix chicken, soy sauce, and pepper. stir in egg. add cornstarch until chicken is coated evenly. add oil to separate chicken pieces. divide chicken into small quantities and deep fry at 350f until crispy. drain on a paper towel. place a small amount of oil in wok and heat until wok is hot. add scallions and peppers and stir fry briefly. stir sauce; add to wok. place chicken in sauce and cook until sauce thickens. add either cornstarch or water as needed. serve with rice.