It's Secret Recipe Club time again! SRC brings together a lot of really talented bloggers and gives us the chance to explore a "new" blog each month, keeping it a secret until the reveal day. This month I was assigned So Tasty, So Yummy, a blog written by Katie, that truly lives up to its name! She actually had our blog for last month's SRC.
Katie and I definitely share a love of Sriracha and I was tempted to make these chicken thighs. And I have already bookmarked this super decadent and delicious sounding Truffle Butter Turkey for Thanksgiving! So, I say this in pretty much every write up for SRC, but I seriously had such a hard time choosing a recipe. I changed my mind probably a dozen times, but as soon as I came across this recipe, I knew that I had to make it. I love General Tso's Chicken. A lot. This version is quite delicious, but it's not 100% what I expect from General Tso's. So I'm still on the hunt for a recipe, but this chicken recipe from So Tasty, So Yummy is definitely a good recipe to have on hand. It is spicy and full of flavor. I might add a tiny bit more sugar (that might be why didn't feel quite like General's to me), but overall it is really tasty (I told you Katie's blog lived up to its name!). Give her a visit and I'm sure you'll find something you love!
General Tso's ChickenFrom So Tasty, So Yummy
1 ½ teaspoons toasted sesame oil
1 large egg white
¼ cup plus 1 tablespoon soy sauce
¼ cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken breast, trimmed and cut into 1 1/2-inch pieces
1 cup chicken broth
1 teaspoon Chinese chili-garlic sauce (I used 2 teaspoons of Sriracha since I didn't have chili-garlic sauce)
2 tablespoons sugar
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
4 green onions, thinly sliced
Steamed broccoli and white rice, for serving
In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce and all but 1 tablespoon of the cornstarch. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk together chicken broth, chile-garlic sauce, sugar, remaining soy sauce and cornstarch. Heat oil in a large sauté pan over medium-high heat and add the ginger and garlic. Cook until fragrant, about 30 seconds. Add the chicken to the pan and sauté until cooked through, about 4 minutes. Whisk the broth mixture, then add it to the pan. Cook about 3 minutes, or until the sauce is thick and glossy. Stir in green onions. Serve immediately with broccoli and rice.