8 de abril de 2016
GENERAL TSO'S CHICKEN
by CLINTON KELLY
1 tablespoon cornstarch
1/2 cup cold water
4 garlic cloves (sliced)
2 teaspoons fresh ginger (grated)
3 tablespoons honey
2 tablespoons low sodium soy sauce
2 tablespoons Chinese rice wine
1 tablespoon red pepper flakes
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts (cut into 1 inch pieces)
1 pound broccoli (blanched)
2 tablespoons vegetable oil
1 1/2 cups cooked white rice
4 scallions (thinly sliced, green parts only)
1 teaspoon sesame seeds
For the Sauce: in a large bowl, add the cornstarch and cold water and mix until smooth. Add the garlic, ginger, honey, soy sauce, Chinese rice wine and red pepper flakes. Set aside.
For the Chicken: in a separate large bowl, add the cornstarch, salt and pepper and mix to combine. Add the chicken and blanched broccoli. Toss to evenly coat.
Preheat a large nonstick skillet over medium-high heat and add the oil. Shake any excess coating off the chicken. Working in batches, cook the chicken and broccoli, stirring occasionally, until the chicken is golden-brown, about 4-6 minutes.
Add the sauce mixture to the pan with the chicken and broccoli. Toss to coat. Bring to a simmer and cook until the sauce has thickened, about 3-4 minutes.
Serve chicken and broccoli over cooked white rice. Garnish with scallions and sesame seeds.