General Tsos Chicken And Roasted Vegetable Stir Fry Recipes

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GENERAL TSO'S CHICKEN AND ROASTED VEGETABLE STIR-FRY

Tonight, stay in for Chinese! This restaurant favorite goes from freezer to table in about 30 minutes. From my 3rd Edition Fresh, Fast and Fabulous Sam's Club Cookbook. A collection of simple, satisfying meals from Sam's Club members and culinary partners.

Provided by ElizabethKnicely

Categories     Chicken

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 8



General Tso's Chicken and Roasted Vegetable Stir-Fry image

Steps:

  • Preheat oven to 450°F. Line 2 cookie sheets with aluminum foil. Place both unopened sauce packets into a bowl containing hot water to thaw.
  • Toss vegetables with vegetable oil, salt and pepper in a large bowl. Transfer to 1 cookie sheet. Bake for 5 minutes.
  • Place chicken from both bags onto remaining prepared cookie sheet. Reduce oven temperature to 425°F and place chicken in oven with vegetables. Cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F.
  • Remove both trays from oven and toss chicken and vegetables with thawed General Tso's sauce. Serve with rice, if desired.

Nutrition Facts : Calories 375.8, Fat 26.6, SaturatedFat 6.8, Cholesterol 106.3, Sodium 193.8, Carbohydrate 5.8, Fiber 2, Sugar 2.9, Protein 27.3

1 (40 ounce) package kahiki foods general tso's chicken
1 red bell pepper, cut into thin strips
1/2 lb green beans, trimmed and halved
1/2 lb carrot, cut into thin rounds
3 tablespoons vegetable oil
1/4 teaspoon salt
1 dash black pepper
steamed rice

GENERAL TSO'S CHICKEN

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h32m

Yield 6 servings

Number Of Ingredients 18



General Tso's Chicken image

Steps:

  • Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper. Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken; it should form a sticky-like paste around the chicken. Cover the bowl and let rest for 1 hour in the refrigerator.
  • Combine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves.
  • Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F.
  • Carefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes. When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked. Remove the chicken from the oil to paper towels to drain.
  • Add a little more oil to a clean wok or skillet over medium heat. When the oil is hot add the chiles and green onions to saute for around 1 minute. Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor. At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet.
  • If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce. Remember you have to cook the sauce until bubbling after you have added the cornstarch. This normally takes a couple of minutes over low heat. Remove the chicken mixture from the wok to a serving bowl and serve immediately on fried or steamed rice. Garnish with whole cilantro leaves before serving.

1 1/2 pounds chicken breast or thighs, cubed
2 eggs, beaten
3 tablespoons light soy sauce
Salt and freshly ground black pepper
Cornstarch, as required
5 cups frying oil, canola or grapeseed
8 small dried red chile peppers
6 green onions, sliced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup sake
2 tablespoons sugar
6 1/4 cups chicken stock
2 tablespoons minced ginger
3 tablespoons minced garlic
3 tablespoons cornstarch slurry, (cornstarch and water mixed) for thickening the sauce
Fried or steamed rice, for serving
Whole cilantro leaves, for serving

GENERAL TSO'S CHICKEN

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14



General Tso's Chicken image

Steps:

  • Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
  • Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
  • Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
  • In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
  • Add green onions and hot peppers and stir fry about 30 seconds.
  • Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
  • Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
  • Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
  • Oh it's great served over rice!

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

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