Tag Archive: General Tso


General Tso Chicken

Still on my Asian kick. Tonight’s super easy dinner was also yummy!  Boneless chicken breast baked in General Tso sauce while veggies cooked on the stovetop and rice cooked in the rice cooker.

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For the sauce (most jarred sauce have tomatoes so are a no-no for me):

2 Tbsp. oil

6 Tbsp. minced garlic

1/4 c. minced ginger

1 c. sugar

3/4 c. soy sauce

1/2 c. rice wine vinegar

1/2 chicken stock

Cook garlic and ginger until fragrant.  Add in remaining ingredients and simmer over low heat until slightly thickened.  Pour over boneless chicken breasts and refrigerate up to 24 hours.

Bake 350F 40- 45 minutes meanwhile cooking rice and sauteeing stir fry vegetables.  I used chop salad, my go to for stir fry.

When chicken is done, cut into bite size pieces and toss in sauce.  Add rice to sauteed stir fry.  Serve chicken over rice.

 

 

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I ran across a killer sale on some Asian sauces and chicken at Target.  Jackpot!  Super easy dinner in no time.  My grandsons got a kick out of eating the chicken off the skewers.

I marinated the chicken in store bought sauce and then baked in a jelly roll pan while rice cooked in the rice cooker.  Since the rice takes about 45 minutes,  I cooked the chicken at 300F and turned it off after 30 minutes.

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Chinese Chicken Meatballs (adapted from Guy Fieri's General Guy's Chicken)

Meatballs:
2 lb. ground chicken
2 Tbsp. Sofrito Criollo (peppers, onion, cilantro and garlic in a jar)
1 egg
1/2 c. bread crumbs
1 tsp. each ginger and sesame seeds
2 Tbsp. soy sauce

Mix until well blended. Form into small meatballs. Drizzle sesame oil in bottom of 13 x 9 baking dish. Place meatballs in dish. Drizzle with canola oil.
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Bake 350 F for 30-35 minutes.

Sauce:
1 tablespoon toasted sesame oil
2 tablespoons Ginger-Garlic Paste
1/2 cup chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons orange juice
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
4 teaspoons mirin
2 teaspoons grated orange zest
1 teaspoon red pepper flakes
1 tablespoon cornstarch, mixed with 2 teaspoons water

Ginger-Garlic Paste:

Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You’ll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week or freeze for up to several months.

To make the sauce:

Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Pour over drained chicken meatballs in 350 F oven to marry the flavors while you make the rice.
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Serve with rice. Funny story. I decided to be a little lazy and made Rice A Roni Fried Rice (I always use half the seasonings they provide to lessen the sodium). Well, I completely forgot to add any seasoning! Luckily, I used chicken broth in addition to the water called for or the rice would have been totally tasteless! Now I have packets of asian seasonings to use in future recipes, and I stir fried the leftover rice for another night’s meal. No one complained about the plain rice. Probably because the sauce packs a lot of heat!
Top with sliced green onions and more sesame seeds.
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