General Tso's Chicken

On those occasions where my family does order take-out of go out to eat, we tend to pick Chinese food. It’s easy, delicious and not too expensive. But, during the Aldi experiment and our self-imposed ban on restaurant dining during the experiment, we had to find ways to eat Chinese food at home. I was able to find this recipe from the Aldi menu planner (note: the brands referenced are the Aldi brand but it is possible to use whatever brand you prefer):


  • 1/4 cup cornstarch
  • 2 tbsp water
  • 1/2 tsp ground ginger, or 3/4 tsp teaspoon minced fresh ginger
  • 1/2 tsp Spice Club minced garlic
  • 1/3 cup Sweet Harvest granulated sugar
  • 1/4 cup soy sauce
  • 1 cup large Chef’s Cupboard low sodium chicken broth
  • 2 tbsp Happy Harvest distilled white vinegar
  • 2 tbsp dry sherry or white wine
  • 1-1/2 lb boneless chicken breasts, or thighs
  • 1 Goldhen grade A large egg, beaten
  • 1/2 cup cornstarch
  • 1 cup chopped green onions, sliced
  • 1-1/3 tbsp small dried hot peppers (optional)
  • 1 tbsp cooking oil


    For Sauce: Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch.

    For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain.

    Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.

    I served this with sauteéd red pepper and broccoli, which I mixed in with the chicken and sauce. The whole dish was served over rice. Here’s what it looked like:

    Nutrition information (for chicken):

    • Calories: 517
    • Fat:15 g
    • Protein: 42 g 
    • Sodium: 1230 mg
    • Cholesterol: 161 mg
    • Carbohydrates: 46 grams
    • Fiber: 1 gram

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