Kara's Sights and Bites: General Tso lives on through his namesake dish

By Kara Kimbrough

General Tso’s Chicken is a popular item on many restaurant menus. But making it at home is easier (and healthier) than you might think..

I’ve shared my favorite cuisines in the past as well as those that I can do without. Specifically, I prefer to skip over the multitude of Mexican restaurants that seem to pop up on every corner of our state. One exception:  I enjoy a sizzling plate of fajitas, but that’s often too heavy for lunch.

As far as ordering heavy Mexican dishes covered in spicy sauces, heavy cream and loads of cheese…no thanks. However, I do love Asian food and recently discovered two recipes that taste as good as anything I’ve ever sampled while dining out.

First, I uncovered a recipe for Vegetable Lo Mein after purchasing a package in the freezer section. A simple dish consisting of noodles, chopped vegetables like carrots, cabbage and onions and a light teriyaki sauce, it’s a healthier version of anything you can order in a restaurant and here’s why. You can control the ingredients in and the amount of sauce you use. Using the wrong sauce can transform a dish from healthy to unhealthy in no time.

Second, I’ve often ordered General Tso’s Chicken when dining at Ridgeland’s P.F. Chang and other Asian restaurants.  Named for General Tso Tsung-t'ang, a Chinese military leader during the 1800’s, the dish consists of  crispy chicken pieces (often heavily breaded and fried, but you can cook them anyway you like) in a tangy sweet and sticky glaze. Once cooked, the crispy chicken pieces are served over rice.

General Tso’s Chicken can be complicated to make, but I uncovered a shortcut version that was comparable to the one with more preparation time, thanks in part to a bottle of General Tso’s Sauce that I found in the condiment aisle.

Try these two recipes when the desire for delicious Asian food arises and ordering takeout isn’t an option. Even when it is, your version will be much better (and healthier) than anything you’ll find at a restaurant.

 Vegetable Lo Mein

(add 1 cup of cooked chicken or beef (sliced or shredded) or cooked shrimp if desired)

16 ounces uncooked spaghetti, small egg noodles or lo mein noodles

1 cup vegetable oil

1  onion, chopped

1 cup shredded carrots

½ cup sliced red bell peppers

2 cloves garlic, minced

2  cups grated cabbage

½  cup chopped green onions

1 cup chicken broth

1    tablespoon cornstarch

¼ cup hoisin sauce (substitute a mild barbecue sauce if you can’t find hoisin)

2 tablespoons honey

1 tablespoon soy sauce

1    teaspoon grated fresh ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon curry powder

     Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.

Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly. Add cooked spaghetti (and cooked meat or seafood, if using), then toss to coat.

Shortcut General Tso’s Chicken

1 pound chicken breasts cut into 1-inch cubes

1 tablespoon vegetable oil or stir fry oil or olive oil

14.5-oz bottle General Tso's sauce (found in condiment aisle)

2  cups cooked long-grain white rice

Chopped green onions for garnish (optional)

      Heat a large nonstick or cast iron skillet over medium-high heat until hot. Add oil. Add chicken cubes and quickly spread then out into a single layer. Cook about 3 minutes on this side or until browned. Cook about  more minutes or until chicken is browned on the other side and no pink remains in center.

     Stir in bottle of sauce and cook 1 minute or just until thoroughly heated. Serve over cooked rice.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.