I confess, I really have not been in the cooking mood lately. This pregnancy has thrown my world in a food tizzy and I don't think I have ever cried over food this much...yes, tears have been shed multiple times these last weeks. It makes me laugh now to type that, but it's true. All I want is take out or restaurant food. Nothing I make is good enough for me right now and trust me, it's probably a great thing that we don't have the funds to eat out three meals a day! I have cooked some current creations, but I am pulling from my long standing file of recipes been made in the past. There...feels better to get that off my chest!
The original recipe can be found here. I can't remember how I came across it, but I do remember that both Ian and I really enjoyed it. It's actually fun to cook Chinese at home and not as hard as it seems. Plus you can save some money and you can control your ingredients a bit better. This recipe is also adaptable to where you don't have to add the spicy seasonings, or do like I did and just sprinkled them on top of my husband's since he is a super spicy fan.
General Tso's Chicken
1 lb boneless skinless chicken breast
1/3 cup flour
1/4 tsp cayenne pepper
2 TBSP canola oil
1/4 cup sugar
1 TBSP cornstarch
3 TBSP water
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup vinegar (I used rice wine)
2 cloves garlic, minced
1 tsp freshly grated ginger OR 1/2 tsp powdered ginger
red pepper flakes (optional)
4 green onions, sliced
Cut chicken into bite size pieces. Mix together flour and cayenne pepper. Dredge chicken in flour mixture and cook over medium high heat in oil. While that is browning, combine sugar and cornstarch in a small saucepan. Slowly whisk in water, soy sauce, pineapple juice and vinegar. Mix in garlic and ginger. Cook and stir over medium high heat until thick and bubbly. Add red pepper flakes to taste. Once chicken is cooked through (about 5-8 minutes) drain onto a paper towel. Place chicken in a bowl and pour over sauce. Gently toss to coat. Sprinkle with green onions and serve over rice.
Years and years ago, when I was in high school, I asked my best friend's mom (a.k.a. my Polynesian mom) how she cooked riced. I don't think I ever remember my own mom cooking rice because we were/are potato people. I was so fascinated how she made it and made it perfectly sticky. Now, I believe she uses a rice cooker but, if you are like me I don't make it enough or in that big of quantity that I own one personally.
1/2 cup uncooked long grain white rice per serving
Place rice in a medium sauce pan (or larger if you are making more). Rinse rice with water 1-2 times to remove some of the starch. Place enough cold water over the top of the rice to when your finger is touching the top of the rice, the top of the water should be at your first knuckle. (Yes, this is the actual instruction!) Bring to a boil over high heat. Once to a boil, reduce heat to low and cover with a lid. Cook until all water is cooked through and the rice is soft and fluffy. About 20-30 minutes. Be careful not to scorch the bottom.