Posts Tagged ‘chicken and poultry’

One of the best things of being married to Michael is that he is never–ever–at a loss for meal ideas. He’s also remarkably willing to talk about food with me. I read cookbooks like mad and he is always willing to talk about what looks or sounds good.

Because he’s so accomodating, I love making things I know he’s passionate about. General Tso’s chicken is one of those things. He’s literally been talking about it for 6 months. I’ve been reading and combining recipes for months, and I finally came up with a great one.

As most recipes are, this recipe is pretty adaptable–the sauce could be used on a vegetable stir-fry or over tofu if you’re going meatless, you can make it spicier, decrease the ginger, etc. Make it your own. That’s what cooking is all about anyway.

I loved the combination of flavors–sweet, tangy, gingery, slightly spicy…everything I love about Asian food!

General Tso’s Chicken
Printable Recipe

2lb chicken breast, cut into bite-sized pieces
7-8Tbsp cornstarch
1 tsp salt
1/2tsp pepper
canola or olive oil
3 green onions, sliced
sesame seeds for garnish, optional

for sauce:
4 1/2Tbsp hoisin sauce
4 1/2Tbsp ketchup
5Tbsp rice vinegar
4Tbsp soy sauce
1Tbsp sesame oil
3/4c brown sugar
3/4c water
2 1/2Tbsp fresh ginger, minced
3 cloves garlic, minced
1/4-1/2tsp red pepper flakes (depending on your heat preference)


In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. (You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat).

In a large skillet over medium-high heat, cook chicken pieces in batches, using a small drizzle of olive or canola oil to cook each batch.

Make sauce by combining all sauce ingredients in a small mixing bowl. Return chicken to skillet and pour in sauce. Stirring occasionally, cook over medium heat until thickened, about 3-6 minutes. Top with sliced green onions and sesame seeds.

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