General Tso’s Grilled Chicken

Yields: 2 Servings

Ingredients:

• 2 boneless skinless chicken leg quarters, or 4 thighs
• 4 tablespoons lower-sodium soy sauce, divided
• 3 tablespoons canola oil
• 1/2 teaspoon sesame oil
• 1 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 3 tablespoons homemade or store bought chicken stock
• 1/2 tablespoon seasoned rice wine vinegar
• 1 tablespoon tomato paste, no added sugar
• 1/4 cup orange juice
• 3 tablespoons sugar
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon cold water
• 1/2 white onion, sliced
• 1/2 red bell pepper, seeded and quartered
• 1/2 yellow bell pepper, seeded and quartered
• Olive oil cooking spray
• 1 tablespoon firmly packed fresh cilantro leaves

Preparation:

Trim excess fat off the chicken thighs. Combine 3 tablespoons soy sauce and canola oil in a large resealable plastic bag; add chicken. Seal bag; refrigerate 2 hours. Drain chicken; discard marinade. Pat chicken dry.

Preheat grill. Grill chicken, covered, until a thermometer inserted in thickest portion registers 165 degrees F, about 20 minutes.

Meanwhile, heat sesame oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.

Add the remaining 1 tablespoon soy sauce, stock, vinegar, tomato paste, orange juice, sugar and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes

Dissolve remaining 1 teaspoon cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 10 minutes, or until sauce begins to thicken and reduced by half.

About 10 minutes before chicken is done, coat the onions and bell peppers with olive oil cooking spray. Grill, turning often, until lightly charred, 6 to 7 minutes. Transfer vegetables to a cutting board. Cut vegetables into 2-inch pieces

Divide grilled vegetables on a serving plate; season with sea salt. When chicken is done chop into bite size pieces, toss with sauce and place it on top of vegetables.

Serve with remaining sauce and fried rice.

Other Recipes You May Enjoy:

General Tso’s Cauliflower

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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