General Tso's Chicken Stir Fry

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 cup Broccoli
  • 2 cup Carrots
  • 2 cloves Garlic

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Hoisin sauce
  • 3 tbsp Honey
  • 2 tbsp Lime juice
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 2 cup White rice, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 cup Cornstarch
  • 1 cup Flour
  • 1 Kosher salt
  • 1 Red pepper flakes
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 Vegetable oil

Found on delish.com

Description

Ingredients

• 4 boneless skinless chicken breasts, cubed
• 1/2 c. cornstarch, plus 2 tbsp.
• 1 c. flour
• vegetable oil
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• red pepper flakes
• 1/2 c. chicken broth
• 2 tbsp. hoisin sauce
• 3 tbsp. honey
• 4 tbsp. soy sauce
• 2 tbsp. lime juice
• 2 c. broccoli, florets only
• 2 c. carrots, thinly sliced
• Sesame seeds, for garnish
• 2 c. cooked white rice, for serving

Directions

• In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.Fill a large, deep skillet with 1/2 vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.To skillet, add 1 tablespoon vegetable oil. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice. Add 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes.To sauce, add broccoli and carrots and cook until tender, 5 minutes. Return to skillet and stir to coat. Simmer for 3 more minutes.Garnish with sesame seeds and serve over rice.