General Tso's Chicken

I was a little wary when making this dish-General Tso's is Matt's favorite dish to order whenever he eats Chinese food, so I felt like the stakes were pretty high on this recipe.  However, as soon as we both took our first bite, we were both immediately impressed with just how much this really tasted like the General Tso's we are familiar with! 

I think next time I would like to try to fry the chicken, but then again, this version is healthier.  If you like to cook with tofu or have pork on hand, I think those would make excellent substitutions for the chicken.

General Tso's Chicken

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup + 1 tablespoon soy sauce
1/2 cup cornstarch, divided
1 1/4 lb boneless skinless chicken breast, trimmed and cut into 1 1/2-inch pieces
1 1/3 cup chicken broth
1 1/2 teaspoons Chinese chile-garlic sauce (I used Sriracha)
3 tablespoons sugar
1 1/2 tablespoons olive oil
2 tablespoons fresh ginger root, grated
2 large garlic cloves, minced
4 green onions, thinly sliced

Steamed broccoli and rice, for serving

Cook rice according to package directions.

In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce, and 1/4 cup + 3 Tbsp cornstarch. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk together chicken broth, chile-garlic sauce, sugar, remaining 1/4 cup soy sauce, and 2 tablespoons cornstarch.

Heat oil in a large saute pan over medium-high heat and add the ginger and garlic. Cook until fragrant, about 30 seconds. Add the chicken to the pan and saute 4 minutes.
Whisk the broth mixture, then add it to the pan. Cook about 5 minutes, or until the sauce is thick and glossy, and the vegetables have softened. Serve with broccoli and rice.

Source: Prevention RD