A quick and delicious homemade version of the classic General Tao Chicken, crafted for two. Crispy chicken coated in VH® General Tao sauce with broccoli, red pepper, and onion — ready in 40 minutes, perfect for weeknight dinners.

1. In a large bowl, whisk together egg, VH® Soy Sauce and 1 tbsp (15 mL) of VH® General Tao Sauce. Whisk in cornstarch until well combined and liquefied. Stir in chicken pieces until well coated.
2. In a wok set over high heat, heat oil until very hot, about 350 °F (175 °C). In batches, add chicken pieces. Cook for 1 to 2 minutes per batch, until the chicken is deep golden and crunchy. Using tongs, transfer to paper towels to drain. Repeat until all chicken is done.
3. Drain oil from wok, leaving 2 tbsp (30 mL). Add onion; stir-fry for 2 minutes. Stir in broccoli, red pepper and 1/3 cup (75 mL) water. Cover and steam for 3 minutes, or until broccoli is bright green and tender-crisp. Stir in remaining VH® General Tao Sauce; cook, stirring, for 1 minute until vegetables are well coated and sauce begins to simmer. Stir in chicken until well coated and heated through, about 1 minute.
4. Serve on top of rice.

This recipe is courtesy of: VH

Chef’s Tip

To make the chicken even crispier, let coated chicken rest for 10 minutes before frying. Add a pinch of chili flakes for a lightly spicy kick..