A super easy weeknight meal that packs huge flavor and happens to be waistline-friendly. Your local Chinese takeout joint, much like a disgruntled ex-boyfriend, might wonder where you have been, why you haven’t been calling. In your kitchen, making this recipe on repeat – that’s where you’ve been.
This General Tso’s Chicken Stir Fry brings all the spice and flavor you love from your favorite Chinese food spot, and you won’t even miss the fried coating. A delicious thick sauce envelops the chicken, and the extra dose of veggies gives it a nice nutritional boost. Serve along with white or brown rice, quinoa, or even cauliflower rice for a low-carb meal.
Tonight, give that Chinese takeout a run for its money.
1.5 pounds boneless, skinless chicken breast, cubed
2 garlic cloves, chopped
1 teaspoon red pepper flakes
1/2 cup reduced sodium chicken broth
4 tablespoons reduced sodium soy sauce
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons lime juice
2 cups broccoli florets
1.5 cups snow peas
1 cup chopped carrots
3 tablespoons sesame oil
1 tablespoon corn starch
Salt and pepper
- Heat 2 tablespoons sesame oil in deep sauté pan on medium-high heat. Add chicken and season with salt and pepper. Sauté until cooked through. Remove chicken from pan and drain if necessary.
- Add one more tablespoon sesame oil to pan. Cook garlic and red pepper flakes for 2 minutes.
- Add in chicken broth, soy sauce, honey, hoisin sauce, and lime juice to pan. Scrape up any brown bits on the bottom of the pan.
- Stir 1 tablespoon corn starch with 2 tablespoons cold water. Add corn starch slurry to pan, stir together, and let simmer for about 5 minutes, until thickened.
- Add the broccoli, snow peas and carrots to pan. Let cook for another 5 minutes until the veggies are softened. Add the chicken back to pan to warm through.
- Optional: Top with sesame seeds to serve.
Adapted from Delish.