General Tso's Chicken

General Tso’s Chicken

Looking for a satisfying meal that’s as comforting as it is flavorful? These General Tso’s Chicken bring together the sweetness of roasted sweet potatoes with the bold, aromatic flavor of Madras curry. Topped with tender cauliflower, juicy chicken, and a sprinkle of fresh cilantro, this dish is the perfect balance of curry and exotic.

Ingredients

• 5 tablespoons cornstarch, divided
• 2 tablespoons unsalted soy sauce, divided
• 1 tablespoon Chinese rice wine or dry sherry
• 1 large egg white
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup water
• 1/2 cup sesame oil, such as canola or avocado oil, divided
• 2 scallions, sliced
• 1 large garlic cloves
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon Chinese rice wine or dry sherry
• 4 cups snap peas

Preparation

• Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or cherry) water, and whisk together. Add the chicken; cook without turning, breaking up clumps together with a wooden spoon, about 5 minutes or until lightly golden. Add 1/4 cup oil to the pan. Cook 1/4 teaspoon oil, scallions and garlic. Cook, stirring until fragrant, about 15 seconds. Add the chicken mixture; stir to combine. Cook, stirring constantly until coated, about 1 minute more.

• Combine the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring until fragrant, about 15 seconds. Add the remaining sauce into the pan; cook until coated. Add 4 cups snap peas.