I don't make Asian food often, but I need to. What's not to love about meat (chicken), fresh veggies and a light sauce all served over rice? Last week I teased my husband by saying I'd make this dish, forgetting I didn't have any fresh broccoli or ginger. So, tonight I was able to make this (for the 1st time) and oh boy it's good. I originally saw this on The Chew, an ABC daytime cooking show. Of course I made a few very minor changes. Below is the recipe in order of the steps I took to make it....
2 chicken breasts, cut into 1" pieces, set aside
1 (very) large carrot, cut into bite size chunks
1 pound broccoli florets
I steamed the carrot and broccoli (separately) until crisp tender, then set aside.
1 tablespoon cornstarch
1/2 cup cold chicken stock
4 garlic cloves, diced
2 teaspoons fresh ginger, diced/minced
3 tablespoons honey
2 tablespoons soy sauce
1-2 teaspoons red pepper flakes (I actually used 1 tsp this time, but could have gone with 2), use more or less to your taste
Mix together corn starch and chicken stock until smooth. Add garlic, ginger, honey, soy sauce and red pepper flakes. Set aside.
Add 2 tablespoons light olive oil to a large skillet. Mix 3 tablespoons flour with 1/4 tsp salt and 1/2 tsp pepper. Coat chicken, shake off excess and place in the hot skillet, cooking 4-6 minutes. Add the sauce and cook about 1-2 minutes until it just starts to thicken. Add the veggies and cook an additional 2-5 minutes until warmed through and coated with the sauce. Serve over a bed of rice.
Recipe adapted from: Clinton Kelly's General Tso's Chicken, The Chew