General Tao Chicken

Prep Time 10 MIN

Cook Time 20 MIN

Serves 4

Ingredients :

  • 1 egg
  • 1 tbsp (15 mL) VH® Soy Sauce
  • 1 bottle (355 mL) VH® General Tao Sauce
  • 1/2 cup (125 mL) cornstarch
  • 1 lb (500 g) boneless skinless chicken breasts, cut into large chunks
  • 2 cups (500 mL) canola oil
  • 1 onion, cut in half crosswise and then into 16 thin wedges
  • 3 cups (750 mL) broccoli florets
  • 1 sweet red pepper, cut into strips
  • 1 cup (250 mL) Basmati rice, cooked according to package directions

Directions :

  1. In a large bowl, whisk together egg, VH® Soy Sauce and 1 tbsp. (15 mL) of VH® General Tao Sauce. Whisk in cornstarch until well combines and liquefied. Stir in chicken pieces until well coated.
  2. In a wok set over high heat, heat about 2 cups (500 mL) of oil until very hot, about 350° F. in batches, add chicken pieces. Cook for 1 to 2 minutes per batch, until the chicken is deep lden and crunchy. Using tongs, transfer to paper towels to drain. Repeat until all of the chicken is done.
  3. Drain oil from wok, leaving 2 tbsp (30 mL) in wok. Add onion; stir-fry for 2 minutes. Stir in broccoli, red pepper and 2/3 cup water. Cover and steam for 4 to 5 minutes or until broccoli is bright green and tender-crisp. Stir in remaining VH® General Tao Sauce; cook, stirring, for 1 minute until vegetables are well coated and sauce has begun to simmer. Stir in chicken until well coated and heated through, about 1 minute.
  4. Serve on top of rice.


Plate a single serving on top of a bed or rice.


For extra colour and flavour, sprinkle chopped fresh coriander on top of dish before serving.

For a lighter version, omit coating the chicken in the cornstarch mixture and simply stir-fry in 2 tbsp (30 mL) of oil in wok.

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