We have a matchless and indescribable love for General Tso’s Chicken in this house. In fact we are pretty much obsessed with any form of americanized asian food. Why do I say americanized? because I’m sure I’ve never had any authentic asian food but I love to get my hands on some hole in the wall chinese take-out. Especially if it’s General Tso’s! My hubby is a fan too and if I’m ever in a pinch for what to make for dinner, I can bet that any version of asian style chicken will be a big hit.
Last night we had clean eating General Tso’s, brown rice and steamed broccoli. Alex’s exact words ” uuuarrgh! This is SO good. Why do you always make the best dinners when we’re in a rush to eat?!” He had worship team practice at church and had like 5 minutes to eat dinner. Poor guy.
If you fancy a little clean eating GT in your life, try it out! I don’t think you will be disappointed 🙂
– 2 Chicken breasts, trimmed and cubed
– 1 Egg
– 1 TBS Corn starch
– 1/2 TBS Almond milk (or water, or regular milk)
– 3 TBS Coconut oil
– 1 Dried chili pepper ( you can use whatever you have available, I used to buy the bag of small dried chili’s out of the mexican food section but lately I’ve been using dehydrated jalapenos from my garden.
– 1 TBS Sesame or olive oil
– 3 Cloves garlic, chopped
– 2 TBS Tamari
– 1 TBS Honey
– 1 TBS Sriracha
– 1 TSP Corn starch
– Sesame seeds (garnish)
– Green onion, chopped (garnish)
In a medium sized bowl thoroughly beat egg, then add corn starch and almond milk. Mix until well incorporated. Fold in cubed chicken. Let the chicken sit in the egg mixture for approx. 5 minutes. You can transfer the bowl to the fridge during this time. Meanwhile heat a skillet or wok over medium high heat and add the three tablespoons of coconut oil. Once the coconut oil has had a few minutes to heat drop a small test drop of the egg mixture into the skillet to test the heat. If it immediately sizzles wildly, you are set to begin (If sizzling is slow wait a bit and repeat until sizzling occurs). Add a few pieces of chicken to skillet using tongs, flip after a few minutes on each side until they are golden brown and crunchy ( don’t add too many pieces of chicken to the skillet or the oil temp will be brought down and the chicken wont get crunchy). Also, it may be helpful to cut a piece or two open just to make sure the center of the chicken is cooked ( when I was first learning to make General Tso’s I had a really tough time knowing when the chicken was “done” enough). Cook all the chicken this way, placing the pieces on a paper towel lined plate when each is finished frying to soak up any remainder of grease.
Heat a sauce pan over medium heat and add in 1 TBS of sesame oil or olive oil. When oil is heated add garlic and chili and saute until garlic is translucent-ish. Add Tamari, honey and Sriracha sauce and incorporate well. Add corn starch and stir until slightly thickened. Place the cooked chicken in the sauce pan and coat well with sauce.
Garnish if you like and serve.
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