General Tso’s Chicken, a Recipe for Chinese New Year

*Updated January 20, 2012, with a recipe for Fried Rice (below)*

Monday, January 23, 2012, is Chinese New Year, otherwise known as the Spring Festival in China.  It is a major holiday in China, and so in honor of that celebration, I thought I would share with you a Chinese recipe.  We don’t always have Chinese food on this holiday, but I do always remember it because my family lived in China for a few years, when I was in college, and I always loved hearing their stories of how they celebrated! {Read this post, by my sister, if you want to hear one such story}.

Our favorite Chinese dish {I guess I should say, American Chinese dish, because most Chinese food we eat here in America is nothing like the food you eat in China} is General Tso’s Chicken.  You find it on just about every menu, usually with a hot pepper icon next to it.  There’s just enough of a spicy kick to add some interest, and the sauce and crunchy chicken make it oh, so delicious!

This recipe turned out a bit different from what I’m accustomed to in a restaurant, but it was good just the same, and apparently more healthy.

General Tso’s Chicken
Printable Version


1/4 cup cornstarch
1 pound snow peas
4 garlic cloves, minced
1 teaspoon ground ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
2 eggs
salt and pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil

In a mixing bowl, mix together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add garlic, ginger, soy sauce, snow peas, red pepper flakes, and brown sugar, and stir until combined.  Set aside.

In another bowl, whisk eggs, remaining cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Add chicken and toss to coat.

Heat oil in a large skillet.  Add the chicken pieces, shaking off excess egg mixture before placing in skillet.  Cook, turning occasionally, until golden, about 6-8 minutes.  Set aside.

Add snow pea mixture to same skillet, cover and cook until sauce has thickened, about 5-10 minutes.  Return chicken to skillet; toss to coat.  Serve with rice {or fried rice, if you’re brave!}

 source: slightly adapted from Martha Stewart

Fried Rice