General Tso's Chicken

Course: Dinner, Main Courses

Cuisine: Oriental

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 1106.3kcal

Save money by making this dish in your home. The jasmine rice adds to this special dish.

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US Customary - Metric

Ingredients

2 lbs boneless skinless chicken breasts cut into bite size cubes
½ teaspoon salt
½ teaspoon black pepper
⅓ cup cornstarch plus 2 Tbsp divided use
4 tablespoons vegetable oil or olive oil divided
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
3 large garlic cloves minced
1 teaspoon crushed red pepper flakes adjust to taste
⅔ cup low sodium chicken stock Or water
½ cup low sodium soy sauce or teriyaki sauce
⅓ cup light brown sugar
¼ cup rice wine vinegar
3 tablespoons hoison sauce
3 tablespoons ketchup
2 tablespoons honey
6 medium green onions thinly sliced
3 cups cooked jasmine rice for serving
sesame seed for garnishing optional
2 tablespoons corn starch

Instructions

In a medium bowl add2 lbs boneless skinless chicken breasts cut into bite size cubes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper then toss with 1/3 cup cornstarch until fully coated. Set aside.
In a large nonstick skillet or wok heat 2 tablespoons vegetable oil or olive oil over medium-high heat. To the hot oil add the chicken in a single layer. Cook for 5-7 minutes or until the juices run clear. Once cooked remove the chicken to a platter using a slotted spoon and keep warm. Set aside.
To the pan add 2 tablespoons vegetable oil or olive oil, 1 teaspoon sesame oil, 1 tablespoon minced fresh ginger, 3 large garlic cloves minced, and 1 teaspoon crushed red pepper flakes adjust to taste adjust to taste. Stir constantly over medium-high heat cooking for 30-60 seconds.
Add 2/3 cup low sodium chicken stock, 1/2 cup low sodium soy sauce or teriyaki sauce, 1/3 cup light brown sugar, 1/4 cup rice wine vinegar , 3 tablespoons hoison sauce, 3 tablespoons ketchup and 2 tablespoons honey. Whisk to combine cooking until the brown sugar has dissolved.
In a small bowl whisk2 tablespoons corn starch in just enough cold water to dissolve.. Whisk into the sauce in the skillet. Mix for 2-3 minutes until fully combined and the sauce has thickened. (You can repeat the cornstarch slurry as desired and adjust the amount of honey or soy sauce at this stage.)
Add the chicken back to the skillet tossing to coat with the sauce. Simmer for 1-2 minutes or just until heated through, then remove from the heat.
Serve immediately over 3 cups cooked jasmine rice for serving garnished with 6 medium green onions thinly sliced, and sesame seed for garnishing if desired.

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