General Tso's Chicken

By Lovetocook-3

A lighter version and so very tasty. I usually double the sauce so there is plenty for leftovers.

Ingredients

• 1 pound green beans, trimmed
• 7 tablespoons canola oil, divided
• 2 1/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1/3 cup corn starch
• 2 pounds boneless, skinless chicken thighs, breasts patted dry, cut into 1-inch chunks
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup low sodium soy sauce
• 1 large garlic clove, finely diced
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon Siracha
• 1 tablespoon tomato paste
• 1 teaspoon fresh ginger, grated
• 6 or more dried whole red chiles (like chiles de árbol) if not chili available, use 1/4 teaspoon crushed red pepper flakes
• 1 scallion, thinly sliced
• Cooked rice for serving

Details

Servings 8
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 425°F.

Toss green beans with olive oil, salt & pepper on a baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots (15 to 20 minutes).

Whisk cornstarch, 1 1/2 teaspoon salt & pepper in a large bowl. Heat approximately 3 tablespoons oil in a large skillet over high. Add chicken to cornstarch and toss to coat. Cook hl of chicken turn once, until cooked through and a light brown crust forms (5 to 7 minutes).

Meanwhile, mix honey, soy sauce, garlic, vinegar, siracha, tomato paste, ginger and salt & pepper to taste in a separate bowl.

Transfer chicken to a plate, add 3 tablespoons oil in skillet and cook remaining chicken 5 minutes, then add chiles and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chilis are puffed & toasted. Stir in sauce mixture and 1st half of chicken, toss to coat and cook until sauce is reduced and thickened. Add green beans.

Serve atop rice and top with scallions.