Before my sister went gluten free, General Tso's Chicken was her favorite Chinese food. Gluten free Chinese food is virtually impossible to find, so homemade it was. This really has a kick to it. The whole family loved it, and we will absolutely be making this again soon. I don't deep fry the chicken, so not quite authentic General Tso's but delicious all the same. I adapted this recipe from a new blog I discovered - Whitney Bond.
Ingredients:
3 tablespoons olive oil, divided
1/2 cup soy sauce
4 tablespoons rice vinegar
2 1/2 tablespoons sriracha
4 tablespoons honey
3 tablespoons fresh ginger, grated
2 cloves garlic, minced
1 teaspoon chinese five spice
2 teaspoons crushed red pepper flakes
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large chicken breasts, cubed
1 jalapeno, seeded and cut into thin strips
3 serrano peppers, seeded and cut into thin strips
1/4 onion, cut into thin strips
1/2 cup broccoli, cut into bite size pieces
1/4 cup scallions, cut into 3/4 inch pieces
Preparation:
1. In a small bowl, mix together 1 tablespoon olive oil, soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice, and red pepper flakes. Set aside.
2. In a separate bowl, toss the cubed chicken, cornstarch, salt, pepper, and garlic powder. Coat well.
3. Heat remaining olive oil in a large skillet over medium heat. Add breaded chicken and cook until mostly cooked through, about 5-6 minutes. Add peppers, onion, and broccoli.
4. Pour sauce in skillet and stir well. Stir fry the contents for an additional 4 minutes or so. Stir in scallions just before serving.
5. Serve warm with rice.
Ingredients:
3 tablespoons olive oil, divided
1/2 cup soy sauce
4 tablespoons rice vinegar
2 1/2 tablespoons sriracha
4 tablespoons honey
3 tablespoons fresh ginger, grated
2 cloves garlic, minced
1 teaspoon chinese five spice
2 teaspoons crushed red pepper flakes
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large chicken breasts, cubed
1 jalapeno, seeded and cut into thin strips
3 serrano peppers, seeded and cut into thin strips
1/4 onion, cut into thin strips
1/2 cup broccoli, cut into bite size pieces
1/4 cup scallions, cut into 3/4 inch pieces
Preparation:
1. In a small bowl, mix together 1 tablespoon olive oil, soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice, and red pepper flakes. Set aside.
2. In a separate bowl, toss the cubed chicken, cornstarch, salt, pepper, and garlic powder. Coat well.
3. Heat remaining olive oil in a large skillet over medium heat. Add breaded chicken and cook until mostly cooked through, about 5-6 minutes. Add peppers, onion, and broccoli.
4. Pour sauce in skillet and stir well. Stir fry the contents for an additional 4 minutes or so. Stir in scallions just before serving.
5. Serve warm with rice.