Fresh And Easy General Tsos Chicken With Broccoli Recipes

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GENERAL TSO'S CHICKEN SANDWICH WITH BROCCOLI SLAW



General Tso's Chicken Sandwich with Broccoli Slaw image

I turned a classic takeout dinner into this General Tso's chicken sandwich that's simple to make at home. We like spicy foods, so the sauce uses a good amount of heat, but you can adjust the sauce for your family's taste buds. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1/2 cup reduced-fat mayonnaise
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons hoisin sauce
3 cups broccoli coleslaw mix
1/2 cup sliced almonds
1 pound boneless skinless chicken thighs, cut into 1/2-in. strips
4 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
Sesame seeds
4 brioche hamburger buns, split

Steps:

  • In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.

Nutrition Facts : Calories 678 calories, Fat 29g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1587mg sodium, Carbohydrate 75g carbohydrate (37g sugars, Fiber 6g fiber), Protein 32g protein.

GENERAL TSO'S CHICKEN



General Tso's Chicken image

There's been a lot of rumor about the origins of this dish; I'll let others fight it out and just focus on its deliciousness! I think that the human palate is drawn to the combination of savory, sour, sweet, salty and spicy. I think that's why we all love this dish. There's a huge difference between the popular sambal oelek and Chinese chili garlic sauce. Sambal is very easy to find but it's twice as hot as chili garlic. So, if you are using sambal, use half the amount.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups (335 grams) broccoli florets
1 1/2 quarts (1.8 liters) vegetable oil, plus 2 tablespoons (30 milliliters) for stir-frying
2 pounds (900 grams) boneless chicken thighs, cut into 1-inch (3-centimeter) dice
1 1/2 cups (335 grams) tempura flour, plus 1 cup (223 grams) for dredging
1 cup (240 milliliters) cold water
1/2 onion, cut into large dice
10 to 12 whole dried Thai chiles
1/2 tablespoon (8 grams) minced ginger root
1/2 tablespoon (5 grams) chopped garlic
1/2 cup (90 milliliters) oyster sauce
1 tablespoon (15 milliliters) hoisin sauce
1 tablespoon (15 milliliters) chili garlic sauce
1/2 cup (95 grams) sugar
6 tablespoons (90 milliliters) white vinegar
2 tablespoons (30 milliliters) soy sauce
1 tablespoon (7 grams) cornstarch mixed with 1 tablespoon (15 milliliters) water
1 drop red food coloring (optional)
3 scallions, sliced on the bias

Steps:

  • For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use.
  • Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack.
  • Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds.
  • For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it.
  • Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.

FRESH AND EASY GENERAL TSO'S CHICKEN WITH BROCCOLI



Fresh and Easy General Tso's Chicken With Broccoli image

Make and share this Fresh and Easy General Tso's Chicken With Broccoli recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into 1 inch cubes
2 tablespoons cornstarch
2 teaspoons cornstarch
2 teaspoons vegetable oil (preferably peanut)
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon sriracha sauce
4 cups steamed broccoli florets, for serving
cooked brown rice, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes.
  • Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes.
  • Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.
  • Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.

Nutrition Facts : Calories 222.2, Fat 5.7, SaturatedFat 1, Cholesterol 72.8, Sodium 354.4, Carbohydrate 16, Fiber 0.3, Sugar 5.5, Protein 27

GENERAL TSO'S CHICKEN WITH BROCCOLI



General Tso's Chicken with Broccoli image

It's the Chinese food dish you always wish you could order, but would regret having done so. This recipe dodges the deep-fryer, eases up on the sugary sauce, and even manages to sneak in some vegetables. Eat up - without the side of regret.

Provided by Chef'd

Categories     Budget-Friendly     Weeknight Dinners     Dairy-Free     Shellfish-Free     Beginner     Egg-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven     Stove

Time 1h

Yield 2

Number Of Ingredients 13

6 ounce Broccoli Florets
1 Scallion
2 tablespoon Corn Starch
0.25 ounce Fresh Ginger
1 tablespoon Gluten-Free Tamari Soy Sauce
2 clove Garlic
2 Chicken Breast
2 tablespoon Hoisin Sauce
1 tablespoon Honey
2 teaspoon Sriracha
4 ounce Brown Rice
1 tablespoon Rice Vinegar
1 package Chicken Base

Steps:

  • In a small sauce pot, add the Brown Rice (4 ounce) with 1 1/2 cups of water. Bring to a boil and lower the heat down to a simmer, cover and cook for 35 to 40 minutes until rice is tender.
  • Remove the pot from heat, fluff rice, cover and set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mince the Garlic (2 clove) and divide in half. Using the back of a spoon or a peeler, peel and mince the Fresh Ginger (0.25 ounce). Slice the Scallion (1) diagonally. Set aside.
  • In a small bowl, mix together Chicken Base (1 package) and 1/4 cup water. Set aside.
  • Pat dry the Chicken Breast (2) and cut into 1 inch cubes. On a baking sheet lined with foil, toss the chicken with 1 tablespoon of Corn Starch (1 tablespoon). Place in oven and roast for 13 to 15 minutes.
  • Add 1 teaspoon of olive oil to a medium sauce pot over medium heat. Add ginger and only half of the minced garlic. Saute for 2 minutes.
  • Add the mixed chicken base, Gluten-Free Tamari Soy Sauce (1 tablespoon), Hoisin Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), Honey (1 tablespoon) and Sriracha (2 teaspoon). Simmer for three minutes.
  • In a small bowl, stir together Corn Starch (1 tablespoon) and 1 tablespoon of cold water. Slowly add the mixture to the saucepot and let it simmer for about 30 seconds.
  • Remove saucepot from heat and toss chicken cubes in the sauce.
  • In a medium saute pan over medium high heat, add 1 teaspoon of olive oil, remaining garlic, and Broccoli Florets (6 ounce). Cook for 2 minutes.
  • Add two tablespoons of water to the broccoli and cook for another 3 minutes. Season with salt and pepper.
  • Remove the broccoli from heat.
  • Divide the rice between two plates and place chicken and broccoli over the rice.
  • Garnish with scallions. Enjoy!

Nutrition Facts : Calories 640 calories, Protein 36.7 g, Fat 35.3 g, Carbohydrate 53.5 g, Fiber 3.5 g, Sugar 26.7 g, Sodium 11078.9 mg, SaturatedFat 3.3 g, TransFat 0 g, Cholesterol 40.8 mg, UnsaturatedFat 9.9 g

EASY GENERAL TSO'S CHICKEN



Easy General Tso's Chicken image

We LOVE Chinese food and General Tso's has long been a favorite. However the high fat content of the regular version in a restaurant isn't always a great option. This is a moderately spicy version of the recipe. Reduce the ginger, garlic, scallions or red pepper flakes as your tastes desire. You can also substitute higher calorie options, such as regular sugar for the Splenda, or vegetable oil instead of Pam cooking spray.

Provided by Cat from Charlotte

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup chicken broth, canned
2 tablespoons Splenda sugar substitute (or regular sugar)
3 tablespoons soy sauce
1 tablespoon white wine vinegar
2 teaspoons grated fresh ginger
2 tablespoons cornstarch
Pam cooking spray (you may substitute vegetable oil)
4 scallions, chopped
4 garlic cloves, minced
2 teaspoons red pepper flakes (for spicy chicken, use sparingly if you don't like too much spice)
2 medium boneless skinless chicken breasts (uncooked, cut into 1-inch cubes)
rice (2 servings, prepared)

Steps:

  • Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
  • Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
  • Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
  • Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
  • Serve over rice.

Nutrition Facts : Calories 233.8, Fat 4, SaturatedFat 0.9, Cholesterol 75.5, Sodium 1932.4, Carbohydrate 18, Fiber 1.7, Sugar 4.6, Protein 30.9

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