General Tso's chicken is traditionally a sweet,deep fried dish, but this is a lightened-up, healthier version because it's sauteed instead of breaded and fried. I have to tell you, I liked it even better! It is made without so much added fat and sugar that is used in most restaurants. So instead of take-out, try making this at home! You will love it!
Here's what you need:
1 lb boneless, skinless chicken breast cut into bite-sized pieces
1/4 cup lower sodium soy sauce, divided
1/4 cup cornstarch, divided
1 1-inch piece of fresh ginger, peeled and grated
2 cloves garlic, minced
2 green onions, sliced (white and green part separated)
1 cup chicken broth
1 t sriracha sauce
3 T hoisin sauce
1 T brown sugar
1 T and 1 t sesame oil
toasted sesame seeds for garnish
In a bowl, combine the chicken, 2 T of the soy sauce, and 3 T cornstarch. Set this aside.
In a saucepan, add 1 t of the sesame oil, ginger, garlic, and the white parts of the green onions. Saute for a minute then add the chicken broth, the rest of the soy sauce, sriracha, hoisin sauce, and the brown sugar. Whisk this together. Add the remaining 1 T of cornstarch and stir until it starts to thicken. When it is thickened, turn it to low to keep warm.
Heat a large wok or non-stick skillet over medium-high heat. Add 1/2 of the T of sesame oil and 1/2 of the chicken pieces. Let the chicken cook on one side to brown for about 3 minutes, flip and cook on the other side. When the chicken is cooked through, transfer to a plate. Repeat to cook the other half of the chicken. Add all the chicken to the wok or skillet, and add the sauce. Stir to coat all the pieces of the chicken. Sprinkle with the green part of the green onion slices and sesame seeds to garnish. Serve this over rice. YUM!