General Tso's Chicken

4-6 servings

¼ cup                        Corn starch

½ teaspoon               Kosher salt

¼ teaspoon               Black pepper, ground

1 pound                     Chicken thighs, cut into 1” pieces

¼ cup                        Peanut oil (have more ready if needed)

2 cloves                      Garlic, minced

3 ribs                          Celery, chopped

1 ½ cup                     Broccoli florets, cut it 1” pieces

10 each                      Thai bird chilis

½ cup                        Chicken stock or bone broth

½ cup                        Ketchup

¼ cup                        Tamari or low-sodium soy sauce

2 tablespoons           Honey

2 tablespoons           Hoisin BBQ or oyster sauce

½                                Lime, juiced

1 teaspoon                 Sesame seeds

1. In a large bowl mix cornstarch, salt, and black pepper
2. Coat chicken in cornstarch
3. Heat wok over high heat and add peanut oil
4. Working in batches, shake off cornstarch and fry chicken in oil 6-8 pieces at a time, reserving cooked pieces.
5. Using chopsticks or tongs, turn chicken frequently
6. Add garlic, celery, and Thai chilis to the wok. Sauté for 1 minute
7. Add broccoli and sauté and additional minute (you may need to oil another tablespoon of oil)
8. Toss chicken back in with vegetables
9. Add chicken stock, ketchup, soy, honey, BBQ sauce and toss to combine
10. Reduce for about 1-2 minutes until sauce thickens
11. Add lime juice and stir to combine
12. Serve over steamed rice and top with sesame seeds