I had such great success with recreating one of my favorite Indian takeout meals, Butter Chicken, that I decided to do a somewhat healthy version that is a cross between Kung Pao Chicken and General Tso's Chicken. The result? Don't mind if I indulge my vanity and name it after myself.
General Lauren's Chicken
- 1 boneless, skinless chicken thigh
- 2 T. soy sauce
- 1 Tsp. rice wine vinegar
- 1 tsp. Hoisin sauce
- 3 T. sugar
- 2 dried chiles; I used Sanaam
- 1 garlic clove, minced
- 1 T. cornstarch
- 1/2-3/4 c. chicken stock
- 1/4 c. white rice for serving
- ground white pepper
- blended oil
- 1 scallion, chopped for garnish
Season the chicken with the pepper and a little bit of salt. Heat a light layer of oil in a pan and add the chicken. Cook for 3-4 minutes per side; just letting a nice crust develop. Remove the chicken and set it aside.
Add the chilis and garlic to the oil and cook for a minute, allowing the chilis to toast and the garlic to become fragrant. Add in the soy, vinegar, Hoisin, and stock. Stir in the sugar and let it dissolve.
Cut the chicken into bite size pieces and return them to the pan. Simmer for 12-15 minutes, adding more soy or stock if the mixture gets a little dry. Stir in the cornstarch and simmer another 2-3 minutes.
Plate the rice and top with the chicken mixture. Garnish with the scallions.