Sunday, August 26, 2012

General Tso's Chicken


This recipe turned out to be super easy & an instant classic for our family.  


What you need:
  • 2 boneless, skinless chicken breasts (cubed)
  • 3/4 cup chicken broth
  • 2 tablespoons sugar (or sugar substitute - if you're into that type of thing)
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon white wine vinegar
  • 2 teaspoons ginger
  • 2 tablespoons cornstarch
  • 4 scallions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons red pepper flakes (use sparingly if you don't like too much spice)
  • rice (2 servings, prepared)

What you do:

1. Whisk together broth, sugar, soy sauce, vinegar and sugar and set aside.  Cornstarch will be added to this sauce JUST before it is poured over the chicken.

2. Heat vegetable oil in a wok or  non-stick skillet and add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.

3. Add chicken and brown (adding more oil as needed).  Cook about 5-8 minutes.  The chicken should be almost done before you add the sauce.

4. Add cornstarch to your sauce and whisk to create a slurry (isn't that a fun word?!).  Add to your chicken in the pan.  Heat until boiling, then reduce to a simmer.  The boiling of the sauce will cause the cornstarch to thicken.  Cook until the sauce is the consistency you desire.

5. Serve over rice.


Servings:

The recipe listed served 2 adults and 1 toddler and no leftovers.
(Check out the "variations" to make this meal stretch & easily feed a larger family.)


Tips:

** Prep your chicken when you're home from the store.  Label your freezer bag with the meal it will be used for, along with the day you have planned to make it.

** I buy my garlic prepared, by the jar. It saves a lot of time in cooking, since I use garlic in as many recipes as I can.  If you use prepared garlic, use a good spoonful as an equivalent to 4 cloves.


Variations:

- Add LOTS of extra veggies to this one to make the meal stretch. Some of our "favorites" include pea pods, broccoli, peppers, baby corn or water chestnuts.

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