General Tso’s Chicken

Spicy, sweet, tender, insanely delicious General Tso’s Chicken!

Hello, lovelies!! Happy Sunday!

How was Church? Or Temple?? Synagogue? House of Worship? Um, breakfast table?!? I hope I got everyone.

You guys, SJP’s shoe collection is now available! EEEEEP! How am I going to justify these?!?

There goes the bank account, the savings account, bonds, investments, trust fund… buahahaha! If there was a trust fund, I don’t think I’d be worried about $355 dollar shoes. 😉 

By the wayz, does anyone else feel that strappy sandals suck?! I mean, they’re hot to look at, but wearing them? Oh me gosh… no way. It’s like, bye bye blood circulation, helloooooow ashy heel. Um, no thanks.

Um. When did this blog become about shoes and style?! Let’s go back to what we know – damn good food!

I present to you my over-the-top scrumptious, spicy, AND insanely delicious General Tso’s Chicken recipe. I heart it thiiiiis much!

As you know, one of my goals in life is to make comfort food part of our everyday. Right now I am in the middle of a love affair with Chinese food and gluten free Carrot Cake. Obvi, those two have nothing in common, but I felt like I needed to get that out there.

Also, I’m having “Shahs of Sunset” withdrawals…

Recently, date night with the hubby involved a kid-less 2 hours and dinner at P.F. Chang’s. After our Spongebob-free night, I was inspired to make the General and share it with you.

Usually, I don’t make mine as spicy, but I’ve been missing out! The spicier, the better! And I don’t even care for spicy food, but this time around it turned out to be a mahvelous thang! …. Oh… just let me be… 😀

On a different note, and speaking of P.F. Chang’s, come back in a day or two – I have a surprise for you!
Hey, that rhymes! I’m a poet and I didn’t even know it! Okay, okay, I’ll stop.

Enjoy your Sunday! xo

Chinese Chicken and Broccoli

Katerina | Diethood

Spicy, sweet and tangy Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.

4.89 from 9 votes

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Servings : 4

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Prep Time 15 mins

Cook Time 20 mins

Total Time 2 hrs 30 mins

Ingredients

  

1x2x3x

• ▢ 1 large egg white
• ▢ 3 tablespoons cornstarch, divided
• ▢ 3 tablespoons dry sherry, divided
• ▢ 3 tablespoons soy sauce, divided
• ▢ 1 to 2 tablespoons chili powder,
• ▢ 1 pound boneless, skinless chicken breasts (or thighs), cut into cubes
• ▢ ¼ cup chicken stock
• ▢ 2 teaspoons rice vinegar
• ▢ 2 teaspoons sugar
• ▢ vegetable oil, for frying
• ▢ 1 red bell pepper, thinly sliced
• ▢ 1 cup small broccoli florets
• ▢ 4 garlic cloves, minced
• ▢ 1 teaspoon ginger powder, or ground ginger
• ▢ ½ teaspoon red pepper flakes
• ▢ ⅓ cup chopped green onions
• ▢ Cooked rice
• ▢ Chopped Green onions, and sesame seeds for garnish (optional)

Instructions

 

• In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.
• Add the chicken and toss to coat.
• Cover and refrigerate for 2 hours.
• In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
• To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
• In a large pot, heat vegetable oil to 350˚F.
• Remove chicken from the marinade and drop it into the hot oil.
• Fry the chicken, turning it once, until golden brown and cooked through; about 2 to 3 minutes.
• Remove and drain on paper towels. Set aside.
• In a large skillet or wok, heat 1 tablespoon vegetable oil.
• Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes.
• Add garlic, ginger, red pepper flakes and chopped green onions.
• Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens, about 1 minute.
• Remove from heat.
• Arrange cooked chicken on a platter and pour the sauce over it.
• Serve over rice and garnish with green onions and/or sesame seeds.

Equipment

• Stove

Notes

• Slightly adapted from Food Network.
• To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
• To Freeze: Do not freeze the vegetables – they won't be the same after they thaw. The cooled chicken can be frozen in a freezer-safe container for 2-3 months. Thaw it out in the fridge before reheating.

Nutrition

Serving: 6 ounces | Calories: 219 kcal | Carbohydrates: 16 g | Protein: 29 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 970 mg | Potassium: 717 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1900 IU | Vitamin C: 63 mg | Calcium: 46 mg | Iron: 2 mg | Net Carbs: 13 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: Chinese

Keyword: asian marinade for chicken, chicken with broccoli chinese, chinese fried chicken

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More GENERAL TSO’S CHICKEN recipes from your favorite bloggers:

General Tso’s Chicken from Cooking Classy

Lightened Up General Tso’s Chicken from Table for Two

No-Fry General Tso’s Chicken from Henry Happened