General Tso's Chicken

I have been meaning to make this recipe forever, ever since I saw it on Cook Like a Champion. This recipe was a comedy of errors for me. I forgot to get green onion at the grocery store, which I thought would be no big deal. Then, I realized as I was about to cook the dish, we had no eggs and about 1/4 cup of white rice. So off to the store I went as soon as C got home. I decided to modify the recipe because I didn't want to dirty 4 pots and I didn't think it was a huge deal. When I served the chicken, C was curious as to why it wasn't crispy fried. Hmmm...I had never had General Tso's chicken before, but I guess I need to actually fry it instead of stir fry it. Nonetheless, I adored this recipe, fried or not. As did Miss F. She even ate a whole piece of broccoli.

General Tso’s Chicken

1 ½ teaspoons toasted sesame oil
1 large egg white
¼ cup plus 1 tablespoon soy sauce
¼ cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken breast, trimmed and cut into 1 1/2-inch pieces
1 cup chicken broth
1 teaspoon Chinese chile-garlic sauce
2 tablespoons sugar
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
4 green onions, thinly sliced
Steamed broccoli and white rice, for serving

In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce and all but 1 tablespoon of the cornstarch. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk together chicken broth, chile-garlic sauce, sugar, remaining soy sauce and cornstarch. Heat oil in a large sauté pan over medium-high heat and add the ginger and garlic. Cook until fragrant, about 30 seconds. Add the chicken to the pan and sauté until cooked through, about 4 minutes. Whisk the broth mixture, then add it to the pan. Cook about 3 minutes, or until the sauce is thick and glossy. Stir in green onions. Serve immediately with broccoli and rice.

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