Who doesn’t love Chinese food? This is better than take-out and ready in 20 minutes (or make ahead using your Crock-Pot!).
By Sara Goldstein
The temperature outside is slowly dropping. I feel myself reaching for cozy sweaters, hot drinks, and comforting food. I can’t say i’m mad about it! I know it will resonate with alot of you when I say that one of my most favorite comfort foods is American Chinese food. It’s addictive, as authentic or not to actual Chinese cuisine it might be.
There are actually quite a few of these dishes that you can make at home that will taste just as good (or better!) then the version at your local place. One of my favorites is General Tso’s Chicken. It consists mainly of pantry ingredients, so once you have them, you can make this dish many times over! I tossed it with ramen noodles to make it the ultimate meal.
I’ve included two cooking methods, so you can use the stove top or the Crock-Pot. Both ways are delicious. You can decide which to use depending on if you need dinner in 20 minutes or 3 hours. If you are doing dinner in shifts, make it in the Crock-Pot and toss it with fresh with ready cooked noodles every time.
To many more comforting, crowd pleasing meals with your loved ones!
- 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.
- 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.
- 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.
Yield: 4-6 servings
Sara Goldstein is a graduate of the Jerusalem Culinary Institute, where she trained in classic French and Middle eastern cuisine. She spends her days dabbling in food photography, food styling and recipe developing, with the help from her husband and food partner in crime, Yossi. Follow us on Instagram @tomatoes_tomahtos and on our blog at https://tomatoestomahtos.com/