General Tso's Chicken

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Soy Sauce, Low Sodium(45g)
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  Chili Paste, Sambal Oelek(8g)
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  Sesame Oil, Toasted(8g)
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  Honey(15g)
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  ⅛ teaspoon baking soda
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  Cornstarch(45g)
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  Canola oil(15g)
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  Green Onion (Scallion)
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  Sesame seeds(15g)
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  ¼ cup water
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  Soy Sauce, Low Sodium(38g)
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  Hoisin sauce(30g)
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  Ginger, Fresh Root(15g)
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  Chili Paste, Sambal Oelek(30g)
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  Vinegar, Rice(15g)
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  Cornstarch(10g)
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  Sesame Oil, Toasted(5g)
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  Rice, Brown, Long-Grain
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  Sesame seeds(30g)
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  Canola oil(15g)
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  Mixed Vegetables, Frozen(340g)

Instructions

1. 1Place the chicken in a medium bowl. Top with the soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Let sit 15 minutes or refrigerate for up to 1 day.
2. 2While the chicken rests, whisk together the sauce ingredients until smoothly combined: water, soy sauce, hoisin, ginger, chili garlic sauce, rice vinegar, cornstarch, and sesame oil.
3. 3Cook the chicken: Heat the canola in a wok or large skillet over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
4. 4Once the oil is hot, with a large spoon, add the chicken to the pan a few pieces at a time, distributing it in an even layer (discard any remaining marinade). Cook on the first side until golden, about 1 minute. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 3 minutes more.
5. 5If you will be cooking the vegetables: Remove the chicken to a plate. With a paper towel, carefully wipe out the pan. Heat the canola oil and stir fry the veggies until crisp tender, about 4 minutes. Return the chicken to the pan.
6. 6Add ¾ of the green onion to the pan and cook 1 minute, stirring constantly. Pour in the sauce, tossing to coat the chicken evenly. Let cook 1 to 2 minutes more, tossing constantly, until the sauce is thickened and deliciously sticky. Stir in 1/2 tablespoon sesame seeds. Sprinkle the remaining green onion and sesame seeds over the top. Serve hot with rice, quinoa, or cauliflower rice, as desired.