SUPER-EASY GENERAL TSO CHICKEN
This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)
Provided by DragonFly2
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 617.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 75.8, Sodium 3187.2, Carbohydrate 110.2, Fiber 1.1, Sugar 51.2, Protein 33.8
SUPER EASY GENERAL TSO CHICKEN DINNER
This is the quick and easy way that I make General Tso's chicken when we want Chinese food. It's lower in fat than the deep-fried chicken version that Chinese restaurants serve. I'm sure others do it this same way, and I hesitated about posting such a simple "recipe", but I'm posting it here so that I can see the nutritional information.
Provided by AmyMCGS
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SHEET-PAN GENERAL TSO'S CHICKEN
With this easy sheet-pan recipe, you get all the flavor of General Tso's chicken, just without the frying, the breading, or the splattering all over your stove! Sweet, slightly spicy and umami-rich, this Chinese-restaurant classic is just as good (or perhaps, even better) when made at home. Serve it up on a bed of rice, and you won't miss the take-out version one bit!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 160 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 8 g, ServingSize About 1 1/2 Thighs and 1/2 Cup Broccoli, Sodium 890 mg, Sugar 4 g, TransFat 0 g
GENERAL TSO'S CHICKEN RECIPE BY TASTY
Here's what you need: vegetable oil, rice wine, soy sauce, boneless, skinless chicken thighs, flour, salt, vegetable oil, fresh garlic, fresh ginger, dried chili pod, rice wine, soy sauce, rice wine vinegar, sugar, cornstarch, water, green onion, white rice
Provided by Michael Price
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
- Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
- Enjoy!
EASY GENERAL TSO'S CHICKEN
Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Takeout at Home Honey Green Bean Soy Sauce Ginger Chile Pepper Dinner Quick & Easy
Yield 4 servings
Number Of Ingredients 16
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.
5-MINUTE GENERAL TSO'S CHICKEN
Tastier and faster than takeout, this homemade version uses frozen chicken tenders as a time-saving hack.
Provided by Food.com
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.
- Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.
- Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.
- Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds.
Nutrition Facts : Calories 410.4, Fat 18.4, SaturatedFat 2.6, Sodium 1623.7, Carbohydrate 57.3, Fiber 9.9, Sugar 31.7, Protein 13.4
EASY GENERAL TSO'S CHICKEN
We LOVE Chinese food and General Tso's has long been a favorite. However the high fat content of the regular version in a restaurant isn't always a great option. This is a moderately spicy version of the recipe. Reduce the ginger, garlic, scallions or red pepper flakes as your tastes desire. You can also substitute higher calorie options, such as regular sugar for the Splenda, or vegetable oil instead of Pam cooking spray.
Provided by Cat from Charlotte
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
- Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
- Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
- Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
- Serve over rice.
Nutrition Facts : Calories 233.8, Fat 4, SaturatedFat 0.9, Cholesterol 75.5, Sodium 1932.4, Carbohydrate 18, Fiber 1.7, Sugar 4.6, Protein 30.9
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