We've been craving Chinese take-out (or "take-away" as the Brits would say). But with our limited budget we haven't indulged ourselves, which has made the craving inevitably stronger. While I know that home-made stir-fry doesn't hold a flame to traditional take-out, this Martha Stewart inspired General Tso's recipe does. It met our hankering perfectly and didn't feel like we had to sacrifice taste to save £'s.

Ingredients:
For sauce:
1 Tbs cornstarch
1/2 cup water
2 garlic cloves, sliced
1/4 teaspoon ginger
1/2 cup thinly sliced green onion
3 Tbs brown sugar
1 Tbs white sugar
2 Tbs soy sauce
1/2 teaspoon red pepper flakes
dash of salt

2-3 chicken breasts, sliced nugget size and breaded (drench in flour, egg-wash, then dry bread crumbs) Sometimes pre-breaded chicken is cheaper, so if you're looking for a quicker meal, grab some of those.

Directions:
Preheat oven to 450F and bake breaded chicken until golden, about 25-30 minutes

In a glass, microwavable bowl, dissolve cornstarch in the water. Once dissolved mix the rest of the ingredients with water mixture.

Heat sauce until bubbly in the microwave (it will also thicken). Depending on the microwave, it should take 30sec-1min.

Pour sauce over breaded chicken, serve with fluffy rice. Enjoy!