Super-Easy General Tso Chicken
photo by CulinaryExplorer
- Ready In:
- 4 large boneless skinless chicken breasts
- 1⁄2 cup soy sauce
- 1 cup water
- 6 tablespoons hot sauce (tobasco)
- 1 cup white sugar
- 2 chicken bouillon cubes or 1 tablespoon chicken base
- 2 teaspoons ginger
- 2 tablespoons cornstarch, in 4 tbs water to thicken
- 1 (16 ounce) package of frozen Chinese vegetables, cooked to package directions
- 4 cups cooked white rice
- Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken.
- Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked.
- Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it's ready to eat (don't leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice.
- Serve this chicken over the veggies and rice.
This was easy and fast! I used 3 smaller chicken breasts and halved the sauce and it made about 3 servings. I used 1 tsp. regular Tabasco in the sauce since I didn't want it to be too hot...and I kept tasting it as I mixed it together and thought it was spicy enough, but by the time the sauce was finished and on the chicken, it really wasn't that spicy at all, so next time I will try 2 tsp. We made it into rice bowls and it was pretty yummy! Thanks!
Pretty good for a similar version! <br/>I didn't have 6 T. of Tabasco, so I used a tablespoon and a half, then a tablespoon of Louisiana hot sauce. It was plenty hot! (For me anyways, my dad probably added some heat while I wasn't looking ;) <br/>I used xylitol instead of sugar, using equal amounts, plus about 4-6 extra tablespoons since I like it more sweet than spicy. I didn't have any chicken broth base or bouillon, so I threw in an extra tablespoon of water and some spices that I figured might go in chicken broth (dash of garlic, pinch of salt, shake or so of parsley.) It turned out great! Everyone loved it. I used normal soy sauce but I will probably try gluten-free next time with coconut aminos. I used broccoli instead of Chinese vegetables and that worked well too. <br/>Definitely going to keep this recipe.
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As you can see, I live in Tennessee, and although I love it, I'll always be a Yankee! My hometown is Latrobe, PA....and that's where I learned to appreciate good cooking! My maternal Grandma was Italian, and she was the best cook EVER. Family dinners were absolutely ASTOUNDING at the amount and variety of food she would create. Sadly, as a child I was so picky I wouldn't even TRY half of what they put in front of me....once I grew up, I only had a few years of experimenting, and then Grandma died. If only I'd been smarter as a child- I missed out on so much excellent cooking! Since then, I scour thru all her old cookbooks and try to make up for whatever I may have missed...But most of her recipes are handwritten and the amounts listed are dubious, or sometimes missing altogether. My grandma was a wonderful cook, but LOUSY at recording her tricks of the trade! O well.