General Tso's Chicken Stir Fry

  • 4 boneless skinless chicken breasts, cubed
  • 1/2 c. plus 2 tbsp. cornstarch, divided
  • 1 c. flour
  • vegetable oil
  • kosher salt
Freshly ground black pepper
  • 2 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • 1/2 c. chicken broth
  • 2 tbsp. hoisin sauce
  • 3 tbsp. honey
  • 4 tbsp. soy sauce
  • 2 tbsp. lime juice
  • 2 c. broccoli, florets only
  • 2 c. carrots, thinly sliced
  • Sesame seeds, for garnish
  • 2 c. cooked white rice, for serving
  1. In a large bowl, dredge chicken in 1/2 cup cornstarch. Shake off excess, then transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
  2. Fill a large, deep skillet with 1/2" vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.
  3. To skillet, add 1 tablespoon vegetable oil. Cook garlic and red pepper flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce and lime juice. Add remaining 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes.
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