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Healthy General Tso's Chicken
*adapted from Epicurious.com
In the time of social distancing, we wanna eat comfort food AND still keep it wrapped tight. So instead of a deep fry, we do a simple sauté with the chicken. Serve along with rice. It's just as good, if not better, than take out.
Ingredients
* 1/4 teaspoon kosher salt, plus seasoning for chicken
* 1/4 teaspoon freshly ground black pepper, plus seasoning for chicken
* 2-3 tbsp oil
* 2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
* 1/4 cup low-sodium soy sauce
* 1/4 cup plus 1 tablespoon honey
* 1 large garlic clove, finely grated
* 3 tablespoons unseasoned rice vinegar
* 1 tablespoon tomato paste
* 1 tablespoon Sriracha
* 1 teaspoon finely grated ginger
* 1 teaspoon crushed red pepper flakes (or 6 chiles de árbol
* 1 tablespoon cornstarch
* 3 scallions, white and light green parts sliced
Preparation
* Season chicken w/ salt and pepper. Add half oil to pan and get hot. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
* Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
* Transfer chicken to a plate. Heat remaining oil in skillet over high. Cook remaining chicken 5 minutes, then add crushed red pepper and cook, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced, about 2 minutes.
*Mix cornstarch with 1 tablespoon water and add to pan. Reduce heat to medium and stir until sauce begins to thicken.
*Add scallions to pan and mix in
* Divide chicken and serve with rice alongside.
*adapted from Epicurious.com
In the time of social distancing, we wanna eat comfort food AND still keep it wrapped tight. So instead of a deep fry, we do a simple sauté with the chicken. Serve along with rice. It's just as good, if not better, than take out.
Ingredients
* 1/4 teaspoon kosher salt, plus seasoning for chicken
* 1/4 teaspoon freshly ground black pepper, plus seasoning for chicken
* 2-3 tbsp oil
* 2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
* 1/4 cup low-sodium soy sauce
* 1/4 cup plus 1 tablespoon honey
* 1 large garlic clove, finely grated
* 3 tablespoons unseasoned rice vinegar
* 1 tablespoon tomato paste
* 1 tablespoon Sriracha
* 1 teaspoon finely grated ginger
* 1 teaspoon crushed red pepper flakes (or 6 chiles de árbol
* 1 tablespoon cornstarch
* 3 scallions, white and light green parts sliced
Preparation
* Season chicken w/ salt and pepper. Add half oil to pan and get hot. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
* Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
* Transfer chicken to a plate. Heat remaining oil in skillet over high. Cook remaining chicken 5 minutes, then add crushed red pepper and cook, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced, about 2 minutes.
*Mix cornstarch with 1 tablespoon water and add to pan. Reduce heat to medium and stir until sauce begins to thicken.
*Add scallions to pan and mix in
* Divide chicken and serve with rice alongside.
