General Tso's Chicken

By spend with pennies

Ingredients

1 ½ pounds boneless skinless chicken breasts
salt and pepper to taste
2 eggs (beaten)
½ cup cornstarch (+ 2 tablespoons, divided)
3 tablespoons vegetable oil (or as needed, divided)
2 green onions (thinly sliced, white and green divided)
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
½ cup reduced-sodium chicken broth
¼ cup soy sauce (low sodium)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
½ teaspoon red pepper flakes
½ teaspoon sesame oil (toasted)

Prep Time20mins
Cook Time20mins
Servings4

Instructions

Cut chicken breasts into 1" cubes. Season with salt & pepper and toss with egg. Remove chicken from egg and toss with ½ cup cornstarch.

Heat 2 tablespoons oil in a pan over medium-high heat. Add half of the chicken and cook until crisp and cooked through, about 5-6 minutes. Repeat with remaining chicken, adding more oil if needed. Remove from the pan and set aside.

For the sauce, in a small bowl, combine chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes, and sesame oil.

Heat 1 tablespoon oil in a small pan over medium heat. Add the whites of the green onion, garlic, and ginger and cook until fragrant, about 1 minute. Stir in sauce ingredients and simmer 2-3 minutes or until thickened.

Combine remaining 2 tablespoons cornstarch with 2 tablespoons water. Slowly drizzle cornstarch into the sauce while whisking until it is slightly thickened.* Toss sauce with cooked chicken and garnish with remaining green onion.