A holiday tradition is to have Chinese food and go to the movies on Christmas Day. This year, I was inspired to take a crack at one of the most popular dishes, General Tso’s Chicken. Since I’ve been doing the gluten free thing, I took to my trusty cookbook (Artisanal Gluten Free Cookbook by Peter and Kelli Bronski) to find an alternative to the (usually flour fried) delicious dish. This is my attempt at their masterpiece.
General Chang’s Chicken
(Inspiration on page 193 of this marvelous cookbook)
4 boneless, skinless chicken breasts, cubed
3 garlic cloves, minced [I used some preminced garlic]
1/2 cup orange juice
1/2 cup cranberry juice
2 tablespoons rice vinegar
3 tablespoons GF soy sauce
3 tablespoons packed brown sugar
1 to 2 tablespoons ground chili paste (depending on heat preference)
2 tablespoons water
Chopped scallions for garnish
Rice (for serving)
1. Heat 4 tablespoons of olive oil in a skillet over high heat.
2. Coat the cubed chicken breasts with cornstarch.
3. Add the chicken to the oil and cook, turning, until cooked through, lightly browned and crispy on all sides.
4. Transfer cooked chicken to a bowl lined with paper towels.
5. Add the garlic to the remaining olive oil in the skillet and cook until fragrant.
6. Mix the orange juice, cranberry juice, rice vinegar, soy sauce, brown sugar, and chili paste and stir to mix well.
7. Mix 1 tablespoon cornstarch with the water and stir into the sauce and pour into the skillet. Bring to a boil.
8. Return the chicken to the skillet and cook until the sauce thickens and the chicken is heated through. Toss in the snap peas and coat in the sauce.
9. Garnish with scallions. Serve and enjoy!
This was a really interesting twist on a classic recipe. It had a good balance of sweet and spicy that made for a wonderful Chinese food inspired home cooked meal. It has a crisp in each bite without feeling heavy and too fried. I included the snap peas because I always like to serve a vegetable in any meal like this and they add a little crunch. Serve over rice for the full restaurant experience.