General Tso’s Spicy Chicken
Spicy hot!
Quick Facts
- Prep Time: 00:20
- Yield: 4 servings
Ingredients
- Marinade for Chicken
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon Argo® Corn Starch
- 12 ounces boneless, skinless chicken breasts, cut into 3/4-inch pieces
- Sauce
- 1/2 cup chicken broth
- 3 tablespoons water
- 2 tablespoons Argo® Corn Starch
- 2 tablespoons hoisin sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1-1/2 teaspoons hot pepper sauce
- 2 teaspoons sugar
- Stir-fry
- 2 tablespoons corn oil
- 8 small dried red chiles, such as Japanese
- 1 tablespoon fresh minced garlic
Directions
- Combine soy sauce, sherry and corn starch in plastic resealable bag. Add chicken; seal and toss to coat chicken. Chill 15 minutes.
- Combine broth, corn starch, water, hoisin sauce, vinegar, soy sauce, sesame oil, hot pepper sauce and sugar in a small bowl; set aside.
- Place a wok or large skillet over high heat until hot. Add corn oil, swirling to coat sides. Add chiles and garlic; cook, stirring, for 10 seconds or until fragrant.
- Add chicken; stir-fry for 2 minutes
- Add sauce and bring to a boil; cook until sauce boils and thickens.
