Perfect for Two General Tao Chicken

Prep Time 10 MIN

Cook Time 30 MIN

Serves 2

Ingredients :

  • 1 egg
  • 1 tsp (5 mL) VH® Soy Sauce
  • 1 pouch (160 mL) VH® General Tao Sauce
  • 1/4 cup (60 mL) cornstarch
  • 1/2 lb (250 g) boneless skinless chicken breasts, cut into large chunks
  • 1-1/2 cups (375 mL) canola oil
  • 1 small onion, cut in half crosswise and then into 10 thin wedges
  • 1-1/2 cups (375 mL) broccoli florets
  • 1/2 sweet red pepper, cut into strips
  • 1/2 cup (125 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 combined and liquefied. Stir in chicken pieces until well coated.
  2. In a wok set over high heat, heat 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 golden 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 1/3 cup water. Cover and steam for 3 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.

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