General Tso Chicken
Stir-fried chicken coated in a tangy-sweet glaze made with soy sauce, vinegar, and chili heat. Protein and sauce combined in one wok, served over rice or noodles.
Ingredients
Method
Cut chicken breast into 1-inch cubes and place in a bowl.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, minced garlic, minced ginger, and red pepper flakes. Set the sauce aside.
Sprinkle cornstarch evenly over the chicken cubes and toss until lightly coated.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering, about 1 minute.
Add chicken in a single layer and cook without stirring for 3–4 minutes until the bottom is golden. Stir and continue cooking until opaque throughout, about 5–7 minutes total. Remove chicken to a plate.
Pour the sauce into the pan and bring to a simmer, stirring occasionally, until thickened and glossy, about 2–3 minutes.
Return chicken to the pan and toss gently until evenly coated with sauce. Cook for 1 minute.
Divide rice among serving bowls and top with chicken and sauce. Garnish with sliced green onion and sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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