Vh Sauce General Tao Recipes

GENERAL TAO CHICKEN

Steps:

• Heat oil in a medium skillet over medium-high heat. Add chicken and cook, turning, for 5 to 7 minutes or until browned all over. Transfer to a plate.
• Add onion and red pepper; cook, over medium heat, for 5 minutes or until softened. Add VH® General Tao Stir-Fry Sauce and 1/4 cup (60 mL) water to pan; bring to a boil. Reduce heat to medium-low; return chicken to skillet.
• Simmer for 3 to 5 minutes or until chicken is cooked through. Serve over steamed white rice. Sprinkle with toasted sesame seeds and green onions.

GENERAL TAO CHICKEN

Steps:

• In a large bowl, whisk together egg, VH® Soy Sauce and 1 tbsp. (15 mL) of VH® General Tao Sauce. Whisk in cornstarch until well combines and liquefied. Stir in chicken pieces until well coated.
• In a wok set over high heat, heat about 2 cups (500 mL) of oil until very hot, about 350° F. in batches, add chicken pieces. Cook for 1 to 2 minutes per batch, until the chicken is deep lden and crunchy. Using tongs, transfer to paper towels to drain. Repeat until all of the chicken is done.
• Drain oil from wok, leaving 2 tbsp. (30 mL) in wok. Add onion; stir-fry for 2 minutes. Stir in broccoli, red pepper and 2/3 cup water. Cover and steam for 4 to 5 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.
• Serve on top of rice.

GENERAL TAO CHICKEN

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.