This month for Secret Recipe Club I was assigned the blog From Arepas to Zwetschgen. This truly is an International adventure. She is a mom of two, who really does cook food from all over the world. I love to experiment with different foods, so it was really hard to pick what to make. In the end I picked something based on what I had in my kitchen.
General Tso’s Chicken is something that I order 9 times out of 10 when we get takeout Chinese. This was different that what I am used to, but still very good. I did not fry the chicken, just sauteed in a small amount of oil, so it is much healthier than the take out version. The chicken is soaked in a soy sauce, cornstarch mixture before cooking. This leaves the chicken so tender and moist. I might have to use this trick in other dishes. I love making take out food at home. It is always healthier, and cheaper! Now I need to master hubby’s favorite take out, so he can be happy too.
- 1 tsp sesame oil
- 1 egg white
- 5 Tbls soy sauce , divided
- 5 Tbls cornstarch , divided
- 1 pound boneless skinless chicken breasts , cut into bit sized pieces
- 2 Tbls canola oil
- 1 cup chicken stock
- 2 tsp chili garlic sauce
- 1 1/2 Tbls sugar
- 1 clove garlic , minced
- 2 Tbls ginger , grated
- 2 green onions , thinly sliced
- White Rice , cooked
- In a bowl combine sesame oil, egg white, 1 Tbls soy sauce, 4 Tbls cornstarch. Whisk until smooth (make take a minute). Add the chicken, tossing to coat. Let sit for 20 minutes.
- In a liquid measuring cup mix together chicken stock, ginger, chili garlic sauce, sugar, 4 Tbls soy sauce, 1 Tbls cornstarch, and garlic. Whisk until combined. Set aside.
- In a large skillet heat 2 Tbls canola oil over high heat. Slowly add the chicken. Cook for about 3 minutes aside, until cooked through. Remove from pan, cover with foil, and set aside.
- Add the soy sauce mixture to the pan, heat for about 5 minutes, stirring frequently. It should start to chicken, and turn glossy. Add the chicken back to the pan. Stir until coated. Remove from heat. Serve over white rice, garnish with green onions.