8 boneless skinless chicken breasts, cut into one inch cubes
½ cup cornstarch
4 tablespoons canola or vegetable oil
1 cup hoisin sauce
4 tablespoons low sodium soy sauce
½ cup brown sugar
4 cloves garlic, minced (or 1 ½ tsp garlic powder)
6 Tablespoons rice wine vinegar
2 teaspoons sesame oil
½ tsp dry ginger
1 tsp crushed red pepper (may omit if desired)
Sesame seeds and/or scallions for garnish
2 packets of ramen noodles, seasoning discarded.
Instructions
Stove top directions:
Toss the chicken in the cornstarch. Make sure every piece is well coated.
Heat oil in a large skillet. Working in batches, cook the chicken pieces until they are browned on both sides. Transfer to a plate and repeat with the remaining chicken.
While chicken is browning, whisk together the sauce ingredients. When all the chicken has browned, return all the chicken to the pan. Pour in the sauce. Cover and simmer for 15 minutes.
While the chicken is cooking, cook ramen noodles according to package directions. Drain and set aside.
Toss noodles with the chicken before serving. Garnish with sesame seeds and scallions.
Crock Pot directions:
Toss the chicken in the cornstarch. Make sure every piece is well coated. Heat the oil in a large skillet. Working in batches, cook the chicken pieces until they are browned on both sides. Transfer to the Crock-Pot and repeat with the remaining chicken.
While chicken is browning, whisk together the sauce ingredients. Once all the chicken is browned and in the Crock-Pot, pour the sauce in the pot. Mix and cook on low for 3 hours.
Before serving, cook the ramen noodles according to package directions. Toss with the chicken before serving. Garnish with sesame seeds and scallions.
Recipe by Between Carpools at https://betweencarpools.com/general-tso-chicken-with-ramen-make-it-on-the-stove-or-in-a-crock-pot/