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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.
We've reworked this recipe to be even more flavorful than ever before, with a very light cornstarch coating on the chicken that clings to the savory sauce perfectly. We're using hoisin sauce for *bold* flavor, lime juice (instead of rice wine) for acidity, and red pepper flakes (instead of actual hot chiles), but you can use the more classic ingredients if you have them in your pantry. With freshly minced garlic and a touch of honey, this General Tso's chicken is a little sweet, a little spicy, and entirely satisfying.
Still hungry? Try out these other weeknight dinner ideas! If you've made this recipe, be sure to leave us a comment and rating down below!
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- 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
- Step 1In a large resealable plastic bag, combine chicken and 1/4 cup cornstarch; season with salt and pepper and shake bag to coat.
- Step 2In 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.
- Step 3In 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.
- 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.
- Step 5Add 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.
- Step 6Divide rice among bowls. Top with chicken and sesame seeds.
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