Super Easy General Tso Chicken Dinner Recipes

Steps:

• Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
• Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
• Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
• Serve this chicken over the veggies and rice.

Steps:

• Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
• Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. 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 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
• Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. Pour melted butter in pan, and tip pan side to side to spread evenly. In small bowl, mix salt, pepper, garlic powder and ginger. Rub salt mixture on chicken thighs, and place in pan. Roast 15 minutes; turn.
• In large bowl, mix soy sauce, brown sugar, vinegar, chili garlic sauce and sesame oil. Add broccoli florets; toss to coat. Using slotted spoon, place florets in single layer around chicken. Brush chicken with remaining soy mixture left in bowl.
• Roast 8 to 12 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F) and broccoli is tender. Top with green onions and sesame seed.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.

Steps:

• Cube chicken and brown in oil in a large skillet.
• After chicken is done, add vegetables and stir-fry until crisp tender.
• Pour in sauce and simmer until heated through.
• Serve over rice.

Steps:

• In a large bowl, mix 1/2 cup of cornstarch and 3 eggs thoroughly.
• Toss chicken in mixture to coat.
• In a small bowl, combine the rest of the cornstarch, rice vinegar, rice wine, sugar, and soy sauce.
• Heat 1-2 inches of peanut oil in a wok over medium-high heat.
• Fry chicken in small batches long enough to cook through, but not golden brown.
• Remove from pan and place on a paper towel.
• Leave a tablespoon or two of peanut oil in the wok.
• Add chicken and chili pods to the wok and stir fry until crispy and brown.
• Once chicken is done, add the sauce mixture over the chicken in the wok and toss over heat until sauce thickens.
• Serve immediately.
• Goes great with fried rice and an egg roll.

Steps:

• Mix together egg, salt, black pepper, and cornstarch in a bowl.
• Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
• In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
• Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
• With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
• Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
• turn off heat, and remove chicken with a wire strainer and drain over a bowl.
• Pour off all but 1 1/2 tbsp. of the oil from the wok.
• Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
• Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
• Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
• add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
• Place on platter; and garnish with steamed broccoli florets.
• Serve with rice.

Steps:

• Combine chili paste, crushed red pepper, garlic, thai chili sauce, soy sauce, sherry, sugar and reduce into a sauce.
• Saute chili pods in peanut oil, cook chicken in chili oil mixture.
• Add sauce and simmer chicken pieces in sauce until done, serve.