Tonight I decided to make my own version of General Tso's chicken. Yes, that is right folks, Chicken. Actually Chicken. Little Chaos. Read it. Believe it. Spread it.
Craving the wonderful goodness from PF Changs I opted for a healthier version prepared at Chaos on K. (Plus, no PF Changs anywhere close by).
Ingredients
1 large egg white
3 tablespoons cornstarch
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons honey
2 tablespoons EVOO
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Head of broccoli chopped
Instructions
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. (This tested my patience... I only did one hour and it tasted JUST FINE).
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and honey and whisk to combine. Set aside until ready to finish the dish.
Saute chicken in oil until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Add the chile peppers and stir-fry. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, broccolli and bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Served sans rice with Mat Kearney in the background... I am eating comfort foods in the comforts of K dreaming of a time without snow.
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