General Tso's Chicken

A Sunday night Chinese dinner

INGREDIENTS

*Serves 4

• 1 lb green beans, trimmed (I like to use French beans)

• 7 tablespoons canola oil

• 1/3 cup cornstarch

• 2 lbs skinless chicken breasts

• 1/4 cup honey

• 1/4 cup low-sodium soy sauce

• 1 large garlic clove, grated or minced

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon Sriracha

• 1 tablespoon tomato paste

• 1 tablespoon ginger, grated

• 2-4 dried whole red chilies

• 1/2 cup cashews, chopped

• 1 scallion, sliced

• Salt

• Pepper

RECIPE

1. Preheat oven to 425˚.

2. Toss beans with 1 tablespoon of oil, salt & pepper. Lay on a parchment lined baking sheet. Roast beans - tossing half way through - until starting to crisp and char in spots (about 12-15 minutes)

3. In a medium bowl, mix honey, soy sauce, garlic, ginger, vinegar, Sriracha, tomato paste, 1/4 teaspoon of salt, 1/4 teaspoon of pepper & 3 tablespoons of water.

4. Cut chicken into 1-inch chunks & pat dry.

5. Whisk cornstarch with 1 1/2 teaspoons of salt & 1/2 teaspoon of pepper.

6. Add chicken to cornstarch mixture & toss to coat.

7. Heat 3 tablespoons of oil in a large skillet over high heat.

8. In the skillet, cook half the chicken until cooked through & starts to have a light brown crust (about 5-7 minutes). Transfer chicken to plate & repeat with the remaining chicken.

9. Add whole dried peppers when the second batch of chicken is almost cooked through. Cook for another 2 minutes.

10. Stir in honey soy-sauce mixture & add first batch of chicken back in. Cook until sauce reduces & thickens (about 3-4 minutes). Mix in chopped cashews.

11. Serve chicken on top of charred beans. Garnish with scallions.