Step one

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.

Step two

In a wok set over high heat, heat oil until very hot, about 350° F (175° F). 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 of the chicken is done.

Step three

Drain oil from wok, leaving 2 tbsp. (30 mL) in wok. 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 has begun to simmer. Stir in chicken until well coated and heated through, about 1 minute.

Step four

Serve on top of rice.