Who needs takeout Chinese food when you can make your own at home?! The sauce in my General Tso’s Chicken is delicious, and it easily rivals what I've had from restaurants. The perfect combination of sweet and heat definitely wakes up the tastebuds!
I usually take a shortcut with the chicken, using store-bought, breaded, boneless popcorn chicken because I like the ease of prep. If you have a favorite breaded chicken recipe, you could of course prepare your own breaded chicken from scratch. Or if you would like to change this up to be healthier, use cooked, unbreaded chicken breasts cut up into chunks instead.
I made some simple stir-fried rice to accompany this batch of General Tso’s Chicken, but white rice works great, too (I'm a big fan of jasmine rice, in particular!). Enjoy!
I usually take a shortcut with the chicken, using store-bought, breaded, boneless popcorn chicken because I like the ease of prep. If you have a favorite breaded chicken recipe, you could of course prepare your own breaded chicken from scratch. Or if you would like to change this up to be healthier, use cooked, unbreaded chicken breasts cut up into chunks instead.
I made some simple stir-fried rice to accompany this batch of General Tso’s Chicken, but white rice works great, too (I'm a big fan of jasmine rice, in particular!). Enjoy!
General Tso’s Chicken
1 pound breaded boneless popcorn chicken (or bite-size chicken of your choice)
3 tablespoons soy sauce
2 tablespoons dry cooking sherry
2 tablespoons rice vinegar (or distilled white vinegar)
Dash of sesame oil
4 tablespoons low-sodium chicken stock
3 tablespoons sugar
1 teaspoon sesame seeds
1 tablespoon corn starch
2 teaspoons vegetable oil
2 cloves minced garlic
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
2 teaspoons minced green onions (plus 4 green onions, cut into 1/2-inch pieces)
1 small chipotle pepper, finely minced (from a can of chipotles in adobo sauce), plus 1/2 teaspoon of the adobo sauce
Prepare chicken according to package directions. While chicken is cooking, prepare the sauce.
For the sauce, in a small saucepan over medium-low heat, combine all of the sauce ingredients (everything but the chicken & large green onion segments). Continue to cook and stir frequently, until sauce boils and thickens (add a bit more chicken stock if sauce is too thick). Add green onion segments and remove saucepan from heat.
Place cooked chicken and sauce in a large serving bowl; fold sauce into chicken until all pieces are coated. Serve with white or stir-fried rice.
1 pound breaded boneless popcorn chicken (or bite-size chicken of your choice)
3 tablespoons soy sauce
2 tablespoons dry cooking sherry
2 tablespoons rice vinegar (or distilled white vinegar)
Dash of sesame oil
4 tablespoons low-sodium chicken stock
3 tablespoons sugar
1 teaspoon sesame seeds
1 tablespoon corn starch
2 teaspoons vegetable oil
2 cloves minced garlic
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
2 teaspoons minced green onions (plus 4 green onions, cut into 1/2-inch pieces)
1 small chipotle pepper, finely minced (from a can of chipotles in adobo sauce), plus 1/2 teaspoon of the adobo sauce
Prepare chicken according to package directions. While chicken is cooking, prepare the sauce.
For the sauce, in a small saucepan over medium-low heat, combine all of the sauce ingredients (everything but the chicken & large green onion segments). Continue to cook and stir frequently, until sauce boils and thickens (add a bit more chicken stock if sauce is too thick). Add green onion segments and remove saucepan from heat.
Place cooked chicken and sauce in a large serving bowl; fold sauce into chicken until all pieces are coated. Serve with white or stir-fried rice.