WHAT TO EAT WITH GENERAL TSO CHICKEN RECIPES

Name: General Tso's Chicken (????)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 10 oz chicken breast; ginger; 2 cloves garlic; 4 pieces dried chili peppers; 1 oz red bell pepper; corn oil; 0.5 tsp salt; 0.5 egg; 1 tbsp cornstarch; 0.5 tbsp water; 3 tbsp flour; 1 tbsp cornstarch; 0.5 egg; 1 tsp baking powder; 5 tbsp water; 1 tbsp olive oil; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 2 tbsp sugar; 1 tbsp vinegar; 1 tbsp ketchup; 0.5 tsp white pepper; 1 tsp cornstarch; 2 tbsp water; 1 tsp sesame oil; broccoli; tomatoes

GENERAL TSO'S CHICKEN (????) | MADE WITH LAU

General Tso's Chicken (????) | Made With Lau image

Learn my dad's easy, delicious recipe for this Chinese American classic!

Provided by Made With Lau

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 27

Ingredients

10 oz chicken breast
ginger
2 cloves garlic
4 pieces dried chili peppers
1 oz red bell pepper
corn oil
0.5 tsp salt
0.5 egg
1 tbsp cornstarch
0.5 tbsp water
3 tbsp flour
1 tbsp cornstarch
0.5 egg
1 tsp baking powder
5 tbsp water
1 tbsp olive oil
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp sugar
1 tbsp vinegar
1 tbsp ketchup
0.5 tsp white pepper
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
broccoli
tomatoes

Steps:

We'll cut up our chicken breast (thighs are fine too) into bite-sized pieces.
We'll prepare the following:
To a different bowl, we’ll add:
Using corn oil (or another high smoke point, neutral flavored, refined oil), fill a wok or pan up to 1.5 to 2 inches deep.
As our oil heats up, we’ll prepare our all-important sauce by mixing
Mix the chicken with the batter, making sure each piece is evenly coated.
The last step is to create the sauce.
Transfer the chicken out of the pan onto a plate, and ideally, into your belly immediately.

GENERAL TSO'S CHICKEN RECIPE | EATINGWELL

General Tso's Chicken Recipe | EatingWell image

In this healthy version of a General Tso's Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Recipes

Total Time 30 minutes

Number Of Ingredients 12

Ingredients

5 tablespoons cornstarch, divided
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons Chinese rice wine or dry sherry, divided
1 large egg white
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil, divided
2 scallions, sliced
2 cloves garlic, minced
4 cups snow peas

Steps:

Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.

Nutrition Facts : Calories 364 calories, CarbohydrateContent 20.3 g, CholesterolContent 75.8 mg, FatContent 19.2 g, FiberContent 2.2 g, ProteinContent 24.6 g, SaturatedFatContent 3.1 g, SodiumContent 523.8 mg, SugarContent 5.4 g

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