General Tso's Chicken

I want to start off by saying that I have no idea what is going on with the spacing. I'm sorry that it isn't the way that it normally is. 

Foreign food… everyone says that they like some sort of foreign cuisine. A lot of the food that we eat here in the U.S. is something that originally came from a foreign country and became Americanized.  Okay, enough of that… This week’s recipe is another one that was created by my amazing husband. Howard is like me in that he loves to cook; he shies away from the baking side of things though.  This is one of my favorite “Chinese” dishes; General Tso’s chicken. Now, this recipe is not breaded and fried, but it is also not baked. Our take on this deliciously spicy chicken is made on the stovetop in a wok.

What You’ll Need…

2-3 Chicken Breasts (Depending on the size and how many people you are making the dish for.)

1 Bell Pepper (Cut into strips.)

½ Onion (Diced)

1 ½ Handfuls Mushrooms (Chopped)

1 Tablespoon Soy Sauce

Sauce…

4 Tablespoons Soy Sauce

2 Tablespoons White Sugar

6 Tablespoons Chicken Stock

2 Tablespoons Vinegar

3-4 Squeezes Hot Sauce (Depending on how hot you like it.)

Start out by making the sauce. Add all of the ingredients into a sauce pan and bring to a boil. Whisk the sauce every once in a while. Once the sauce is cooked set it aside and move on to the chicken.

Cut all of the vegetables to size. Dice the onion, chop the mushrooms, and cut the pepper into strips.  Once the vegetables are cut, cut the chicken into large bite-size chucks and add all of the chicken and vegetables to a wok.

Pour the tablespoon of soy sauce over the chicken and vegetables. Sautee the mixture until the chicken about ten minutes from being fully cooked.  You can always place the wok in the oven to speed this process up.

When the chicken is 5-10 from being cooked pour half of the General Tso’s over the chicken. Cook the chicken for the remaining 5-10 minutes.

Serve the chicken over rice and pour more sauce over the chicken once it is plated. You can always leave the extra sauce off though.

Store the extra chicken and sauce, if there is any, in an airtight container in the refrigerator.

Enjoy!