Testy Tuesday-General Tso Chicken recipe and menu planning software

This recipe is one of dd18’s great successes. Dd18 is not a bad cook per se. She has had her culinary ups and downs, like all of us. The one thing that sets her apart is that she has a vociferous younger sister, dd14, who brings added attention to her mistakes. The result is that dd18 sees herself as kitchen-challenged while dd14 considers herself culinarily-competent. But they both have some outlandish tales: dd18 glanced over a brownie recipe, saw the first three ingredients, butter, eggs, and sugar, and calmly proceeded to melt the butter in a skillet, fry the eggs, then stir in the sugar. Oh My!

But dd14 yesterday was helping me whip up some pancakes. She added 1/2 cup ammonia instead of vinegar. As I whisked the batter, it took my several seconds to realize why my eyes where burning. Oy Vay! Practically straight out of Anne of Green Gables; the two had been switched on the shelves, but seriously?!

Anyway, here is the recipe with formatting courtesy of Plan to Eat. I’m trying them free for 30 days. I changed this recipe a lot from the Emeril Lagasse original. Added more veggies for one thing.

Print Recipe

General Tso’s Chicken

Source: www.foodnetwork.com

Course: Main Course

Cuisine: Asian

Serves: 6

Ingredients

  • 2 large eggs
  • 1/4 cup cornstarch
  • 5 tablespoons soy sauce
  • 1 pound boneless skinless chicken, cut into 1-inch cubes
  • 1 pound cauliflower thawed, drained and coarsely chopped
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • Vegetable oil for frying
  • 1 cup red peppers, finely chopped
  • 1/2 cup sliced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup roughly chopped lightly toasted cashews
  • Green onions sliced on the bias, garnish
  • 2 cups white rice accompaniment

Directions

  1. Cook rice according to package directions.
  2. In a bowl, whisk together the eggs, 3 cup of the cornstarch, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours, or just fry.
  3. To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with of the chicken stock until smooth. Add the remaining 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
  4. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
  5. Remove the chicken and cauliflower from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
  6. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the peppers and onion and stir-fry until soft. Add the garlic, ginger, and crushed red pepper. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
  7. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

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