Naked General Tso's chicken for those that don't like breaded stuff. Served with a Szechuan style hot and sour soup. Very tasty and easy to cook.
For a 1 lb portion of chicken (recommend thighs):
1 LB of Chicken cut into 1 inch cubes
1 Small Can of Water Chestnuts
1 Bunch of Green Onions cut into 1 Inch Segments
1 Handful of Chinese Broccoli
1 Bunch of Bok Choy cut three inches before the leaves
1 Handful of peanuts (optional)
Frying with the Chicken:
2 TBS Wok Oil or Vegetable Oil
2 TBS of minced Garlic
2 TAS of minced Ginger
1/2 White Onion thinly sliced
1 TBS of red pepper flakes (more or less depending on your spiciness tolerance)
Sauce:
4 TBS Soy Sauce
2 TBS Rice Vinegar
4 TBS Sugar
1 TBS Corn Starch mixed 2 TBS of water
2 TAS Sesame Oil
4 TBS of Chicken Broth
Step One:
Velvet the chicken for tenderness. Use 3 TBS of baking soda and cover the chicken cubes. Mix until the chicken is lightly covered. Let sit in the fridge for 15 minutes while you prep your other ingredients.
Step Two:
Thoroughly rinse and dry the chicken with paper towels. Add wok oil to your pan and set heat to Med-High. Add garlic, peppers and ginger. When they start sizzling, add onions and chicken. Cook the chicken through.
Step Three:
Combine all sauce elements except the corn starch water in a cup and then add to the chicken. Stir at a simmering temp for two minutes. Stir corn starch water and let simmer for another minute.
Step Four:
Add water chestnuts, green onions and broccoli, cover both in sauce and simmer for two-three minutes. Throw in bok choy. Cover with sauce and then turn off the heat. Stir in peanuts. Let sit for one minute.
Serve with rice.