General Tao Chicken

General Tao Chicken

  • 2 lbs. boneless skinless chicken breasts2 eggs 
  • ¼ cup cornstarch6 Tbsp flour 
  • 1 teas baking powder½ cup vegetable oil 
  • 4 teas sesame oil½ cup green onion, chopped 
  • ½ cup water¼ cup white vinegar 
  • ½ cup sugar2 Tbsp. cornstarch 
  • 2 Tbsp low sodium soy sauce¼ cup oyster sauce 
  • ¼ cup catsupSalt & pepper to taste 
  • 2 Tbsp fresh ginger root, grated 

Cut chicken breasts into bite-size pieces.  Coat the chicken with the ¼ cup cornstarch and set aside. In a mixing bowl beat the eggs with the salt and pepper until smooth.  Stir in the flour and baking powder.  Be sure there are no lumps. Place chicken in this mixture and coat evenly.  Heat the vegetable oil in a large skillet or wok over high heat.  Place the chicken pieces in the hot oil and cook until golden brown and no longer pink inside, about 12 minutes.  Set chicken aside and keep warm.  Lower the heat to medium-high and stir in the sesame oil, ginger and green onion.  Cook and stir until ginger begins to brown and onion softens, about 1 minute.  Add the water, vinegar and sugar and bring to a boil.  Dissolve the cornstarch in the soy sauce and slowly add this to the simmering vinegar mixture.  Add the oyster sauce and catsup.  Stir sauce until thickened and no longer cloudy.  Stir in chicken and simmer until hot.  Serve with rice. 

Moo Goo Gai Pan 

  • 1 lb. boneless skinless chicken breasts1 cup fresh mushrooms, sliced 
  • 2 cups chopped broccoli florets1 8 oz can sliced bamboo shoots 
  • 1 8 oz can sliced water chestnuts1 15 oz can whole straw mushrooms 
  • 2 Tbsp vegetable oil2 cloves garlic, minced 
  • 1 Tbsp cornstarch1 Tbsp sugar 
  • 1 Tbsp soy sauce1 Tbsp oyster sauce 
  • 1 Tbsp rice wine¼ cup chicken broth 

Drain the bamboo shoots, water chestnuts, and straw mushrooms.  Cut chicken breasts into strips.  Heat 1 tablespoon of the vegetable oil in a large skillet or wok over high heat until oil begins to smoke.  Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts and straw mushrooms.  Cook and stir until all vegetables are hot and the broccoli is tender, about 5 minutes.  Remove skillet or wok. from heat and set ingredients aside.  Wipe out skillet or wok and return to stove.  Heat the remaining tablespoon of vegetable oil in the skillet or wok over high heat until it begins to smoke.  Add the garlic and cook a few seconds until it turns golden brown.  Add the chicken and cook until it is lightly browned and no longer pink in the center, about 5 minutes, In a small bowl stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine and chicken broth.  Pour this mixture over the chicken and bring to a boil stirring constantly.  Boil for about 30 seconds until the sauce thickens and is no longer cloudy.  Return vegetables to skillet or wok and toss with the sauce.  Serve with rice.