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Rach shares her easy version of the Chinese-American dish General Tso's Chicken.

"My husband cannot get enough take-out-style meals because we haven't had access to our NYC connections in over a year. Chinese, Thai, Korean and Mexican—literally I cannot cook them fast enough. Here's his latest favorite, until the next one that is." –Rach 

She serves this dish with Sambal OelekGarlic Chili Sauce or Sriracha to heat things up.  

John even came up with a special drink, the Tso Tini Cocktail, to pair with this dish.


  • Sambal oelek, garlic chili sauce or sriracha, for serving
For the rice:
  • 2½ cups water
  • 2 cloves garlic, cut in half
  • 1 inch ginger root, sliced
  • 1½ teaspoons salt 
  • ​​​​​​​1½ cups white rice
For the sauce:
  • ¾ cup chicken stock or bone broth
  • ¼ cup black vinegar/Chinkiang vinegar or rice wine vinegar
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce  
  • 2 tablespoons hoisin sauce
  • 3 tablespoons light brown sugar
  • 1½ tablespoons cornstarch mixed into a slurry with a tiny splash of water
  • 1 tablespoon toasted sesame oil   
For the chicken and marinade and to shallow-fry:
  • 1½ pounds boneless, skinless chicken breasts or thighs or combination, trimmed and cut into 1-inch pieces
  • 1 teaspoon salt 
  • 1 teaspoon white pepper 
  • 1½ tablespoons neutral oil, such as peanut oil, plus 4 tablespoons to stir-fry 
  • 2 eggs, beaten
  • About ⅔ cup corn starch
  • 3 bunches broccolini or 1 large head broccoli, cut into bite-sized pieces (optional)
  • 1 bunch scallions, chopped or thinly sliced
  • 8 to 10 dried Chinese red chili peppers
  • 2 inches ginger root, peeled and chopped
  • 6 cloves garlic, thinly sliced
  • Toasted sesame seeds


Serves: 6 (…we all want leftovers of any take-out style food!)


For the rice, bring all ingredients except the rice to a boil in a covered saucepot. Once boiling, add rice and reduce heat to simmer and cook, covered, 15 to 18 minutes, remove from heat and let stand 5 to 10. 

For the sauce, combine all ingredients in bowl and remix just before adding to your stir-fry.

Combine chicken with salt, pepper, 1½ tablespoons oil and eggs in a bag and coat, let stand 20 minutes. Toss chicken in shallow bowl or pan with corn starch to coat evenly.

If making the broccolini or broccoli, place in pan with ⅛ inch water and bring to boil, add salt to season and cover 2 minutes, uncover and let water absorb, remove from heat and serve with chicken and rice.

Cook chicken in large nonstick pan with half the remaining oil over medium-high to high heat in 2 batches, transferring to a platter when browned. Add remaining oil, scallions, chilies, ginger and garlic and stir 1 minute, add sauce and let it bubble, add chicken and combine and coat, add sesame seeds to serve with rice and broccoli.

Pass Sambal Olek or Garlic Chili Sauce or Sriracha at table.