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Entrée

General Tso’s chicken

What you Need

Cutting Board and Carving Knife

2 pounds boneless, skinless chicken thighs, cubed

½ cup cornstarch

½ cup cooking oil (more as needed)

2 tablespoons ginger, grated

3 cloves garlic, minced

¼+ teaspoon crushed red pepper; make it as spicy as you like it

Sauce

½ cup water

¼ cup soy sauce

¼ cup brown sugar

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon cornstarch

What to Do

Coat cubed chicken with cornstarch in a sealable bag or container; set aside; discard any excess cornstarch.

Whisk together all sauce ingredients; set aside.

Working in batches, if needed, sauté chicken in a large skillet, or wok, on medium-high heat until browned and cooked through, ~4 minutes; use ~2 tablespoons oil with each batch (more if needed). Remove chicken; set aside.

In the same pan, sauté the garlic, ginger and pepper flakes until fragrant, ~30 seconds; add additional oil, if needed.

Add sauce mix to pan; bring to a bubbly boil, stirring continuously as it thickens.

Reduce heat to low and simmer ~2 minutes.

Add cooked chicken to pan; toss to coat; simmer ~2 minutes more

This dish calls for cooked rice. Start rice first, or make ahead.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic