General Tso's Chicken

First let me clarify this General Tso's not Kung Pao (Kevin was confused as to where the peanuts were) --this is broccoli not peanuts and it had sesame seeds and yet I could not find my 12 oz bottle of them!! It was a bit spicy which we were ok with but I know my extended family so for them CUT IT TO 1 TSP of chili flakes. I felt pretty healthy with the increased amount of broccoli I added the whole bunch of!!

GENERAL TSO'S CHICKEN

• For Sauce:
• 1 tablespoon  cornstarch
• 1/2 cup  cold water
• 4 garlic cloves (sliced)
• 2 teaspoons  fresh ginger (grated)
• 3 tablespoons  honey
• 2 tablespoons  low sodium soy sauce
• 2 tablespoons  Chinese rice wine
• 1 tablespoon  red pepper flakes
• For The Chicken:
• 3 tablespoons  cornstarch
• 1/2 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 pound  boneless, skinless chicken breasts (cut into 1 inch pieces)
• 1 pound  broccoli (blanched)
• 2 tablespoons  vegetable oil

TO SERVE:

• 1 1/2 cups  cooked white rice
• 4 scallions (thinly sliced, green parts only)
• 1 teaspoon  sesame seeds

For the Sauce: in a large bowl, add the cornstarch and cold water and mix until smooth. Add the garlic, ginger, honey, soy sauce, Chinese rice wine and red pepper flakes. Set aside.

For the Chicken: in a separate large bowl, add the cornstarch, salt and pepper and mix to combine. Add the chicken and blanched broccoli. Toss to evenly coat.

Preheat a large nonstick skillet over medium-high heat and add the oil. Shake any excess coating off the chicken. Working in batches, cook the chicken and broccoli, stirring occasionally, until the chicken is golden-brown, about 4-6 minutes.

Add the sauce mixture to the pan with the chicken and broccoli. Toss to coat. Bring to a simmer and cook until the sauce has thickened, about 3-4 minutes.

Serve chicken and broccoli over cooked white rice. Garnish with scallions and sesame seeds.