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Tuesday, September 16, 2014

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!

General Tso's Chicken
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.

Source: adapted from Taste and Tell Blog, originally from Coup De Pouce Magazine 

1 comment:

  1. Love a good asian chicken dish.. this looks delicious! I especially love how this is a lightened up version, thanks for the great recipe!



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