The typical recipe of General Tso Chicken instructs to deep fry the chicken pieces. My recipe uses the same batter but instead calls to sauté the chicken in a little extra virgin olive oil and serve over brown rice. The dish has all the same flavors that take-out Chinese provides but unbelievably healthier. My husband gave rave reviews of it and said that he prefers my version, GO me!
1/8 c. cornstarch
1/8 c. water
¾ tsp garlic, minced
½ tsp ginger, minced
¼ c. sugar
1/8 c. white wine vinegar
¼ c. chicken broth, warmed
3 Tbsp EVOO
1 lbs chicken breast, boneless, skinless, 1-in chunks
¼ c. soy sauce
½ tsp ground white pepper
1 large egg
½ c. corn starch
½ c. green onions, chopped
1 Tbsp crushed red pepper flakes
To make sauce:
In a large bowl combine cornstarch and water, mixing with a fork. Add remaining ingredients, stir until sugar dissolves. Refrigerate.
To prepare chicken:
Heat a wok or large sauté pan with 1 Tbsp EVOO over medium-high heat. In a large bowl combine chicken, soy sauce, white pepper, and egg. Add cornstarch and stir. Add 1 Tbsp EVOO to help separate chicken pieces. Sauté for 3-4 minutes, place aside and keep warm on a plate.
To combine chicken and sauce:
Heat reaming 1 Tbsp EVOO in wok. Add green onions and crushed red pepper flakes; stir fry for 30 seconds. Remove sauce from refrigerator and stir. Add sauce to wok and stir until sauce thickens. Add chicken back to wok; cook until sauce completely coats the chicken. Serve hot with brown rice. Serves 4.
Note: If you're a family of two, like I am, prepare the whole dish and use the leftover chicken on a General Tso pizza!!!
General Tso Pizza*****
1 whole wheat pizza dough ball (Trader Joe's)
1/4 cup Hoisin sauce
1 - 1 1/2 cups leftover General Tso Chicken
3-4 oz shredded mozzarella cheese
1/2 cup steamed broccoli or asparagus, chopped small
Preheat oven to 425 degrees.
Drizzle pizza stone or pan and dough with EVOO. Using your finger tips, press dough out to the edges of your pan. Spread sauce onto dough, top with veggie, chicken, and cheese. Bake for 15 minutes, or until dough is golden brown on the edges and cheese is bubbly. Cool 10 minutes before slicing and serving.