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Tastee Recipe

Skip The Chinese Restaurant And Make These 5 Asian-Inspired Mealtime Masterpieces At Home!

29 August 2016
jessicafaidley
2 Comments
5 chinese asian recipes, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, Kikkoman, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Check out what my friends at Creme de la Crumb had to say about this Slow Cooker General Tso’s Chicken:

I love GT’s chicken and cannot wait to try this. If you worked in a Chinese restaurant and claim it to to be the best…then it must be good!

My daughter loves it too, that’s why I had to find the recipe. Getting Chinese takeout is convenient but when you’re counting pennies it’s worth it to cook it up at home! With the crock pot, you don’t need a wok, and it comes out every bit as good as the local restaurant. There are also even more leftovers! As a family of 4 we had them for  days.

 

Ingredients

3 large Tyson boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces

2 tablespoons Wesson oil

1 cup Argo cornstarch

1 teaspoon Morton salt

1 teaspoon McCormick garlic powder

½ teaspoon pepper

Sauce:

4 tablespoons hoisin sauce (can be found in the Asian section at most markets)

4 tablespoons La Choy soy sauce

4 tablespoons rice vinegar

2 tablespoons Domino sugar

1 tablespoon minced garlic (or garlic powder)

2 tablespoons water

1 teaspoon McCormick crushed red pepper flakes

steamed or fried rice for serving

 

Directions

  1. Preheat Wesson oil in a nonstick pan or skillet over medium heat. Whisk together Argo corn starch, salt, 1 teaspoon McCormick garlic powder, and pepper.

  2. Add the corn starch mixture and chicken to a large zip lock bag. Seal and shake it to coat chicken.

  3. Add coated Tyson chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that’s okay)

  4. In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.

  5. Immediately before serving, Add remaining sauce to the crock pot and stir gently. Serve with rice.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT ASIAN-INSPIRED RECIPE.

 

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Quick Tip: Serve with white, brown, or my favorite – Jasmine rice!

 

Thank you to Creme de la Crumb for this awesome recipe!

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2 Comments
  1. Mrs. Lura F. Butt October 13, 2017 at 10:29 pm Reply

    My only disappointment is that these can’t be copied by my printer (since there is no indication on this site).

  2. Julie October 14, 2017 at 9:13 pm Reply

    Lura, go to your app store and type in PrintFriendly and PDF and download it. You should be able to add it to your browser. I have had it for years and it works great. Hope this helps you.

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