General Tso Chicken with Brocolli
This was a large amount because two of my daughters each had a friend over and I was also advice by my daughter to be sure she has left over’s for work the next day. I made this dish and so many more like it in an effort to teach them they do not have to go out for Chinese food but instead they can make their own at home.
- 3 lbs boneless skinless chicken breast
- 2 cups broccoli florets
- 1 ½ cup +2 tbsp cornstarch
- ½ tsp salt ( kosher salt preferably)
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp red pepper flakes
- 1 medium onion (diced)
- ½ red, green yellow bell pepper ( diced)
- 1tbsp minced garlic
- 2 tsp ginger powder
- ½ cup brown sugar( I love coconut palm brown sugar)
- ½ cup ketchup
- 1/3 cup soy sauce( low sodium
- 1/3 hoi son sauce
- 2 tbsp vinegar ( I used balsamic but you can also use apv or rice wine)
- 1 ½ cups water or low sodium chicken broth
- 1 ½ cup vegetable oil
- 2 tbsp butter
Wash chicken in white vinegar, remove excess fat. Dry chicken, you can either air dry it if you have time, or with a clean paper towel or clean kitchen cloth. Cut chicken breasts into bite size pieces or desired sizes. Season with salt and pepper,
In a bowl add the 1 ½ cup cornstarch, heat vegetable oil on medium heat, dip each pieces of chicken in the cornstarch and brown on each side, till you have a nice golden color, about 3 minutes on each side.
While browning the chicken, in a large bowl add the remaining 2 tbsp cornstarch, the hoi son sauce, the soy sauce, ketchup, vinegar, sugar, red pepper flakes, water or chicken broth. Using a whisk, whisk real good so the corn starch has no lumps. Set aside each brown chicken pieces on a plate with a piece of paper towel to catch excess oil. When you are done, drain remaining oil from pan, wipe with a clean towel, and add butter, when butter melts add the minced garlic and diced onion sauté about 2-3 minutes, then add bell peppers and stir, sauté for another 3 minutes, then add liquid mixture, stir for about a minute, cover and bring to a low boil, about 3 minutes, the sauce should be real thick now, add back in the brown chicken pieces and stir to mix all the ingredients together real well, about 2 minutes, then turn of the heat and broccoli florets again combining all the ingredients well, heat should cook broccoli leaving them crisp.
Serve with white rice and is best served hot.
Note: This is a good meal to add to your Meal Prep and Meal Planning