General Tso's Chicken
I haven’t posted any Asian-inspired meals lately, and I think it’s about time to do so. I love cooking with chicken-and anything spicy usually gets my attention. This is a lightened up version of General Tso’s chicken which means that there’s no deep frying involved. Perfecto! The sauce is slightly spicy, gingery and quick to make-less than an hour so it’s easily a weeknight meal. Serve with rice and you’ve got a perfect weeknight staple.
Looking for more Asian-inspired food? Check out below!
Makes 4 servings
½ cup brown sugar
¼ cup hoisin sauce
¼ cup rice wine vinegar
¼ cup ketchup
2 tablespoons soy sauce
½ cup water
4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon sesame oil
1/3 cup green onions chopped, plus more for serving
3 tablespoons fresh ginger, finely chopped or grated
4 cloves garlic, minced finely
1 teaspoon red chili flakes
Additional green onions, for serving
sesame seeds, for serving
hot rice, for serving
In a small bowl, whisk together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
In a medium sized bowl, dredge the chicken in cornstarch and shake any excess. In a large skillet over medium heat, add and heat the olive oil. Cook the chicken until browned and cooked through. Remove onto a plate.
Add the sesame oil, green onions, ginger, garlic and chili. Cook until fragrant and then add in the sauce mixture. Bring the sauce to a boil and reduce heat-simmering for about 2 minutes or until the sauce starts to thicken. Add the chicken back to the skillet and toss to coat. Serve with rice and garnish with green onions and sesame seeds.