General Tso’s Chicken
I love Chinese food just as much as a the next person. Since cutting out (almost all) processed food from my families diet I haven’t had Chinese in a while. We don’t really have any good take out here in our town anyways so when I came across this recipe online at The Bitten Word I was so excited. All of the ingredients were real and accessible. I like knowing what’s in my food. It was cheap and quick to throw together. If you like Chinese food this is worth a try. The sauce has a bit of a kick to it and I’m not much of a spicy person but there is a bit of sugar which balances the spiciness really well. Serve with a fresh salad and you’ve got a simple balanced dinner.
General Tso’s Chicken (real food style)
1 1/2 T. sesame oil
1/4 c. soy sauce (like this one which is wheat & msg free)
1 lb. chicken breasts
1 c. chicken broth (preferably homemade to avoid gross additives like this homemade stock recipe)
4 T. Sucanat (or other natural sweetener)
1 t. Chinese chili garlic sauce (I used Lee Kum Gee brand which is gluten and msg free)
Extra Virgin Olive Oil For light frying (could use coconut oil)
2 T. fresh ginger minced
2 large garlic cloves minced
4 scallions sliced
1. In a medium bowl, combine the sesame oil with the egg, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the sweet rice flour/cornstarch. Add the chicken, stir to coat. Let stand at room temperature for 20 minutes.
2. In a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of sweet rice flour/cornstarch.
3. In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over medium heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
4. In a large, deep skillet, heat olive oil. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes.
5. Drain the chicken on paper towels and immediately add to the sauce. Cook just until coated, about 30 seconds. Top with scallions.
Homemade For Elle
Kelly The Kitchen Kop
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