General Tsao’s Chicken recipe

As interpreted by his younger thinner brother. You can use mushrooms (I did) or Seitan or other protein and you will treat them all the same way. Hen of the woods mushrooms mixed with chanterelles are particularly delicious in this recipe.

My cousin Jen is having a challenge making healthy food in a household that is not as receptive as they might be. This may be the chance to give them something they will love with a familiar taste that is loaded with vegetables.

Step 1 Velvet the protein.

Pick one thigh or one breast for each two servings or an equal amount of alternative protein. This will give you 4 portions but you can double or triple this with eas.

  • 1 egg
  • Protein
  • Salt
  • Pepper
  • Organic cornstarch or tapioca flour about a tablespoon

Beat the starch into the egg, add salt and pepper and in the smallest cubes possible cut your protein and put into the egg mix and put in the frig.

Prepare your sauce

  • 1 tablespoon minced ginger
  • 3 cloves garlic finely minced
  • Set these aside and in a bowl combine Keep those hot pepper flakes within reach
  • 4 tablespoons rice vinegar
  • 4 tablespoons rice wine
  • 2 tablespoons Hoisin sauce

If you prefer a gloppy sauce you can add cornstarch, this will make it like that served in restaurants, but I prefer the flavor without the goop. Now prepare the vegetables and get the rice cooking.

1 cup of fresh vegetables per person.

I used

  • Asparagus
  • Red pepper
  • Carrot
  • Green beans
  • Celery

Put peanut oil in your wok or a large skillet and heat it very hot, then drop your protein into the oil (just a little this is not deep frying) on piece at a time so that they do not stick together. Do not rush to stir, you want that crisp texture. Check a piece and stir when ready, when brown and crisp remove to a bowl or plate, now add the vegetables and stir until crisp done, NOT mushy. Just torture them a little, don’t kill them. Now add in the garlic and ginger and when fragrant add back in the chicken and sauce, stir for one minute and serve over rice garnish with all or any of the following.

  • Sesame seeds
  • chopped scallions
  • chives

If you follow the steps you will be rewarded with a meal that ‘might’ please the picky eaters in your house. Just don’t tell them it is healthy.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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