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
INGREDIENTS
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
INSTRUCTIONS
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
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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