Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp red pepper flakes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup sliced green onions
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, toss the chicken with cornstarch until evenly coated.
2. In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add garlic and ginger and stir-fry for 30 seconds.
5. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
6. Add bell peppers and broccoli and stir-fry for 2-3 minutes.
7. Pour in the sauce and stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
8. Stir in green onions and remove from heat.
9. Serve over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 35g
- Protein: 30g
- Sodium: 1300mg
- Fiber: 4g
- Sugar: 19g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Hoisin sauce can be substituted with oyster sauce or black bean sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or peanut oil.
- Red bell pepper and green bell pepper can be substituted with any color bell pepper or sliced carrots.
- Broccoli can be substituted with any vegetable of choice.
Variations:
- Add sliced mushrooms or water chestnuts for extra texture.
- Make it spicier by adding more red pepper flakes or sliced jalapenos.
- Add cashews or peanuts for crunch.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the chicken to ensure it gets crispy.
- Cut the chicken into bite-sized pieces for even cooking.
- Don't overcrowd the wok or skillet to prevent steaming the chicken.
- Use a non-stick wok or skillet to prevent sticking.
- Double the sauce recipe for extra sauciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with cooked rice on the side.
Garnishes:
- Sprinkle with sesame seeds or sliced green onions.
Pairings:
- Serve with steamed or stir-fried vegetables on the side.
Suggested side dishes:
- Steamed or stir-fried vegetables
- Egg rolls or spring rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not crispy, increase the heat and stir-fry for an additional 1-2 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- General Tso's Chicken is a popular Chinese-American dish that originated in the Hunan province of China.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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