Healthy Eating
General Tsos Chicken
Description
This easy homemade General Tso’s Chicken is every bit as sweet, sticky, and irresistible as the one you get in the carton when you order Chinese takeout, with tender, juicy chicken, veggies, and just enough heat to make things interesting.
Ingredients
- FOR THE CHICKEN:
- 1 pound chicken tenders or chicken breast cut into bite-sized pieces
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoons chili-garlic sauce Sambal Oelek
- 1 ½ teaspoons sesame oil
- 1 tablespoon honey or pure maple syrup
- ⅛ teaspoon baking soda
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- 5 large green onions (scallions) or 7 small green onions white parts (bulbs) removed and cut into 1/2-inch pieces (about 1 bunch)
- 1 tablespoon toasted sesame seeds
- FOR THE SAUCE:
- ¼ cup water
- 2 ½ tablespoons low-sodium soy sauce plus additional to taste
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons chili garlic sauce Sambal Oelek; the more you add, the spicier the chicken
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- FOR SERVING:
- Prepared brown rice
- 2 tablespoons sesame seeds optional
- FOR THE STIR FRY VEGGIES (OPTIONAL if you’d like to add a side serving):
- 1 tablespoon canola or grapeseed oil
- 12 ounces chopped vegetables I use a frozen stir fry medley
Directions
- Place the chicken in a medium bowl. Top with the soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Let sit 15 minutes or refrigerate for up to 1 day.
- While the chicken rests, whisk together the sauce ingredients until smoothly combined: water, soy sauce, hoisin, ginger, chili garlic sauce, rice vinegar, cornstarch, and sesame oil.
- Cook the chicken: Heat the canola in a wok or large skillet over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
- Once the oil is hot, with a large spoon, add the chicken to the pan a few pieces at a time, distributing it in an even layer (discard any remaining marinade). Cook on the first side until golden, about 1 minute. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 3 minutes more.
- If you will be cooking the vegetables: Remove the chicken to a plate. With a paper towel, carefully wipe out the pan. Heat the canola oil and stir fry the veggies until crisp tender, about 4 minutes. Return the chicken to the pan.
- Add ¾ of the green onion to the pan and cook 1 minute, stirring constantly. Pour in the sauce, tossing to coat the chicken evenly. Let cook 1 to 2 minutes more, tossing constantly, until the sauce is thickened and deliciously sticky. Stir in 1/2 tablespoon sesame seeds. Sprinkle the remaining green onion and sesame seeds over the top. Serve hot with rice, quinoa, or cauliflower rice, as desired.
