Happy last Friday of July!
Like seriously? WOW. I could have sworn Fourth of July was just the other day, but another summer month has come and gone. You know summer is almost over, when you spot school supplies already being displayed at the stores. Luckily, I am still home on my maternity leave and enjoying every minute of it with my sweet Elena.
I was delighted to participate in Sarah's Blogger's Choice Swap this month since the last time I participated was back in September which was around the time I had found out that I was pregnant. My food choices were slim pickings back then, and food blogging had come to withering halt. I was happy when I got assigned Katie's blog, So Tasty, So Yummy because there have been a number of recipes that I have bookmarked from her blog, and this swap was finally the kick in my butt to make something from that bucket list. Coincidentally, Katie and I have recently connected playing Scramble with Friends (AHEM - she's majorly kicking my butt!) so it was like kismet that I got her blog.
I had bookmarked this recipe ages ago for General Tso's Chicken when it was all the rage last year or so. It's a popular Chinese takeout dish that everyone loves, and Eric and I love our good share of Chinese food so we knew it was worth a taste. Thankfully, this dish came together in less than thirty minutes or so because I was dealing with a very hungry baby. You simply coat the chicken pieces in an egg mixture and quickly stir-fry the chicken until cooked and slightly crispy. Then you add the sauce to glaze it and top it off with the green onions. Dinner in a flash is always a winner to me!
Nothing like Chinese fakeout at home.
General Tso's Chicken
Adapted from So Tasty, So Yummy
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1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup low-sodium soy sauce, plus 1 Tablespoon
1/4 cup cornstarch, plus 3 Tablespoons
1 pound chicken breast, skinless and boneless, cut into 1-inch pieces
1 cup chicken broth
1 teaspoon sweet chili-garlic sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
2 Tablespoons minced fresh ginger
2 garlic cloves, minced
4 green onions, thinly sliced
Sesame seeds for garnishment
Steamed broccoli and white rice for serving
In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce, and 1/4 cup cornstarch. Add chicken pieces and stir to coat evenly. Let stand at room temperature for at least 20 minutes.
Prepare the sauce. In a small bowl, whisk together the chicken broth, sweet-chili garlic sauce, honey, 1/4 cup soy sauce and 1 tablespoon cornstarch.
In a large wok or saute pan over medium-high heat, warm the oil until it slightly glistens. Then quickly cook the ginger and garlic until fragrant, about 30 seconds. Add the chicken to the wok and cook until nice and crispy, about 5 to 7 minutes.
Whisk the broth mixture, and add it to the pan. Cook for about 3 minutes or until the sauce has thickened and glossy. Stir in the green onions and garnish with sesame seeds.
Serve immediately with steamed broccoli and rice.
Yield: 4 servings
Review: Delicious and this dish hit my Chinese food craving spot perfectly. The minor adjustment that I would recommend if you want a little bit of heat to the dish - add some red chile pepper flakes or red chiles to spice it up. It needed a bit of a kick.