Takeout Makeover: General Tso’S Chicken

• 1lb boneless skinless chicken breast
• 2 tbsp + 1 tsp cornstarch, divided
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/4 cup low sodium soy sauce
• 1/4 cup low sodium chicken broth (or veggie broth)
• 1 tbsp hoisin sauce
• 1 tbsp rice wine vinegar
• 1 tsp chili oil (or sesame oil)
• 1 tsp honey
• 2 tbsp tomato paste
• scallions, sliced
• 2 tbsp white sesame seeds
• optional: 1 tbsp dried thai chilies

1. Preheat oven to 375
2. Cut chicken into chunks, toss with 2 tbsp corn starch
3. On a cookie sheet, spread chicken chunks into a single layer
4. Bake chicken for 12-15 minutes, until cooked through
5. In a medium saucepan, combine garlic, ginger and chili oil, saute for 2 minutes
6. Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce
7. Simmer mixture on medium heat for 4-5 minutes
8. Dissolve 1 tsp of cornstarch in 1/4 cup of cold water
9. Add cornstarch to sauce mixture, stirring
10. Continue to simmer sauce for another 3-4 minutes, until it begins to thicken
11. Toss cooked chicken with sauce, coating thoroughly
12. Serve chicken with 1 tbsp sesame seeds and scallions

chicken breast, garlic, ginger, ubc, ubc, hoisin sauce, rice wine vinegar, chili oil, honey, tomato, scallions, white sesame seeds, thai chilies

Taken from www.epicurious.com/recipes/member/views/takeout-makeover-general-tso-s-chicken-52039201 (may not work)