Perfect for Two General Tao Chicken
Cooking Mode
1 Egg
1 tsp VH® Soya Sauce
½ bottle VH® General Tao Sauce
¼ cup Cornstarch
½ lb. Boneless skinless chicken breasts, cut into large chunks
1 ½ cups Canola oil
1 Small onion, cut in half crosswise and then into 10 thin wedges
1 ½ cups Broccoli florets
½ Sweet red pepper, cut into strips
½ cup Jasmine Rice, cooked according to package directions
1 Egg
1 tsp VH® Soya Sauce
½ bottle VH® General Tao Sauce
¼ cup Cornstarch
½ lb. Boneless skinless chicken breasts, cut into large chunks
1 ½ cups Canola oil
1 Small onion, cut in half crosswise and then into 10 thin wedges
1 ½ cups Broccoli florets
½ Sweet red pepper, cut into strips
½ cup Jasmine Rice, cooked according to package directions
Directions
1In a large bowl, whisk together egg, VH® Soya Sauce and 1 tbsp. (15 mL) of VH® General Tao Sauce. Whisk in cornstarch until well combined and liquefied. Stir in chicken pieces until well coated.
2In a wok set over high heat, carefully heat oil until very hot, about 350°F (175°F). In batches, add chicken pieces. Caution: Slowly and gently lower the chicken into the oil, laying it away from you to prevent hot oil from splattering. Cook for 1 to 2 minutes per batch, until the chicken is deep golden and crunchy. Using tongs, transfer to paper towels to drain. Repeat until all of the chicken is done.
3Drain oil from wok, leaving 2 tbsp. (30 mL) in wok. Add onion; stir-fry for 2 minutes. Stir in broccoli, red pepper and ⅓ cup (75 mL) water. Cover and steam for 3 minutes or until broccoli is bright green and tender-crisp. Stir in remaining VH® General Tao Sauce; cook, stirring, for 1 minute until vegetables are well coated and sauce has begun to simmer. Stir in chicken until well coated and heated through, about 1 minute.
4Serve on top of rice.
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