General Tso's Stir-Fry Chicken
With just the right balance of sweetness and heat, our stir-fry sauce makes assembling this dish a snap. Here, we use chicken and a mixture of carrots, bell peppers and sugar snap peas, but feel free to experiment with your favorite vegetables.
- Canola oil for frying
- 2 egg whites
- 1/4 cup (1 oz./30 g) cornstarch
- 1 1/2 lb. (24 oz./750 g) boneless, skinless chicken thighs, cut crosswise into 1/4-inch (6-mm) strips
- Salt and freshly ground pepper, to taste
- 1 carrot, thinly sliced on the diagonal
- 1 red bell pepper, seeded and diced
- 1 yellow onion, cut lengthwise into slivers
- 1/2 lb. (250 g) sugar snap peas, halved
- 3/4 cup (6 fl. oz./180 ml) General Tso stir-fry sauce
- Steamed rice for serving
Line a baking sheet with paper towels and set aside.
In a wok or large sauté pan over medium heat, pour in the oil to a depth of 3/4 inch (2 cm).
While the oil is heating, in a large bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add the chicken to the bowl and stir to coat with the egg white mixture.
When the oil is shimmering, working in batches to avoid crowding, add the chicken to the oil and fry until lightly golden, 4 to 5 minutes per batch. Using a slotted spoon, transfer the chicken to the prepared baking sheet.
Add more oil to the wok if necessary to bring the quantity to about 2 Tbs. Add the carrot, bell pepper, onion and snap peas. Cook until the vegetables are crisp-tender, 2 to 3 minutes. Return the chicken to the pan and add the stir-fry sauce. Cook, tossing, until heated through, 1 to 2 minutes.
Spoon the rice onto individual plates, top with the stir-fry and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen