Once a month, my family gets together for family dinner. We rotate houses every month, and if it’s your turn to have the dinner at your house, you choose the menu and assign out what you want everyone to do. A lot of the time, there will be a theme to the meal – Mexican, or Italian. Well, a few months back, my mom was saying that she would like to do a Chinese food night. My brother in law claimed that there is no such thing as good Chinese food made at home.
So, I do have to kind of agree with him – but not completely. Good, authentic Chinese food? Probably not, simply because the majority of us don’t have a wok and a stove that burns at one hundred bazillion degrees like the Chinese do. But can you still have good Chinese food at home? Even though it is Americanized, I think you can!! I have a few favorites that I have posted before, and I am always drawn to Chinese recipes when I see them.
This recipe caught my eye for a couple of reasons. First, because it is a healthier version of General Tso’s Chicken. And second, because it’s a non-spicy version. My husband is one of those people that doesn’t like spicy foods, so unless I want to leave him hungry, I tend to shy away from anything spicy. I just sprinkled some red pepper flakes onto my portion when we were eating so that I got the spice that I like and he was also able to enjoy dinner!Print
- 1/2 cup brown sugar
- 3 tablespoons hoisin sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/2 cup water
- 3–4 tablespoons cornstarch
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 6–8 green onions chopped, plus more for serving
- 3 tablespoons fresh ginger, finely chopped or grated
- hot pepper flakes (optional)
- sesame seeds (optional)
- hot rice, for serving
- In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
- In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.
- Using a paper towel, wipe the skillet clean. Add the sesame oil, green onions and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.
- Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).
- adapted from Coup De Pouce Magazine (as seen on Tracey’s Culinary Adventures, who saw it on La Table de Nana)