General Tso Stir Fry
Stir Fry....made easy!
Stir fry is a way to add lots of colorful and nutritious veggies to your diet. Once you learn the basics, you can vary the ingredients and make all kinds of combinations. We visit today a favorite recipe found in restaurants: General Tso Chicken Stir Fry. So exactly who is General Tso? General Tso was a military hero in the Qing (pronounced ching) dynasty in the 19th century. The actual dish that bears his name was created by Chef C.K. Peng in Taiwan during the 1950’s (so no, General Tso never tasted this popular dish that bears his name!). The chicken is typically fried in a sticky, sweet, tangy, spicy sauce. Today we have stir-fry and even vegan forms of the recipe, which goes to show – anything goes! You can also crank up the heat to satisfy your preferences.
General Tso Chicken Stir Fry
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
6 oz snap peas (leave whole) - this will measure about 2 cups, packed
2 medium carrots, sliced (approximately 1- 1 1/2 cups)
1 red bell pepper or 4 mini sweet peppers, cut in strips
1-2 yellow squash or zucchini (8 oz), cut in 1/4" slices
2 cups (1/2 lb) red or green cabbage, coarsely shredded
1 TBSP freshly pressed garlic
1/2 TBSP freshly grated garlic (approx. 1”-2” piece)
3/4 cup green onions, cut in 1” pieces, both green and white parts (3-4 onions)
2 TBSP olive oil (or avocado oil)
1 ½ lbs chicken breasts or tenders, cut in 1” x ½” strips
Sprinkle of soy sauce
Drizzle of honey
1/4 cup cornstarch
1 TBSP Asian seasoning (or substitute:1 tsp sriracha or ½ tsp crushed red bell pepper flakes, or to taste)
2 TBSP oil (or avocado of olive oil)
3/4 cup soy sauce (San-J Low Sodium)
2/3 cup honey
2 TBSP cornstarch
Whisk together the soy sauce, honey and cornstarch. Set aside.
Give a quick sprinkle of soy sauce to the chicken and a drizzle of honey; stir to coat. Add the cornstarch and Asian Seasoning Mix to the chicken and stir to coat. Fry in preheated wok with 2 TBSP oil. Cook approximately 4 minutes on one side (do not stir), turn and cook an additional 4 minutes. Remove from wok and set aside.
Add 2 TBSP oil to the wok, add the snap peas and carrots, and cook 2-3 minutes, stirring frequently.
Add the bell pepper, yellow squash (or zucchini), red cabbage, garlic and ginger to the wok, and continue to stir and cook 2-3 minutes more.
Add the cooked chicken to the veggie mixture and toss lightly. Push the veggies aside and pour the sauce mixture to the bottom of the wok. Stir together and cook until sauce comes to a boil and thickens. Remove from fire.
Serve over cooked basmati or jasmine rice.
Garnish with toasted sesame seeds, if desired.
Tip: Prep your ingredients the day before.
Dinner will be ready in no time!