General Tso’s Chicken

This dish of crispy chicken tossed in a sweet and savory sauce is a Chinese-American classic, and for good reason. Though the typical preparation calls for deep-frying, we went for the easier stir-fry route for less mess from frying while still retaining all of the crispiness you’re used to.

YIELDS:4 serving(s) PREP TIME:15 mins TOTAL TIME:35 mins CAL/SERV:479

Ingredients:

• 4 boneless, skinless chicken thighs, cut into 1″ pieces
• 1/4 c. plus 1 tbsp. cornstarch, divided
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp. vegetable oil, divided
• 2 cloves garlic, finely chopped
• 3/4 tsp. crushed red pepper flakes
• 3/4 c. low-sodium chicken broth
• 1/4 c. reduced-sodium soy sauce
• 2 Tbsp. hoisin sauce
• 2 Tbsp. honey
• Juice of 1/2 lime
• 1 head broccoli, cut into florets (about 4 c.)
• Cooked white rice and sesame seeds, for serving

Directions:

1. Step 1: In a large resealable plastic bag, combine chicken and 1/4 cup cornstarch; season with salt and pepper and shake bag to coat.
2. Step 2: In a large skillet or wok over medium-high heat, heat 2 tablespoons oil. Shake off excess cornstarch and add chicken to oil. Working in batches, cook chicken, turning occasionally, until golden brown, about 7 minutes. Transfer to a paper towel-lined plate.
3. Step 3: In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and red pepper flakes cook, stirring, until fragrant, about 30 seconds. Add broth, scraping any brown bits with a wooden spoon.
4. Step 4: In a medium bowl, whisk soy sauce, hoisin sauce, honey, lime juice, and remaining 1 tablespoon cornstarch until combined. Add to skillet and simmer, tossing constantly, until slightly thickened, about 1 minute.
5. Step 5: Add broccoli and cook, tossing, until tender, about 5 minutes. Return chicken to skillet and stir to coat. Cook, tossing, until warmed through, about 1 minute more.
6. Step 6: Divide rice among bowls. Top with chicken and sesame seeds.