Our Tso's totally tops takeout.
INGREDIENTS
4 boneless skinless chicken breasts, cubed
1/2 c. plus 2 tbsp. cornstarch, divided
1 c. flour
vegetable oil
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
Pinch crushed red pepper flakes
1/2 c. chicken broth
2 tbsp. hoisin sauce
3 tbsp. honey
4 tbsp. soy sauce
2 tbsp. lime juice
2 c. broccoli, florets only
2 c. carrots, thinly sliced
Sesame seeds, for garnish
2 c. cooked white rice, for serving
DIRECTIONS
In a large bowl, dredge chicken in 1/2 cup cornstarch. Shake off excess, then transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
Fill a large, deep skillet with 1/2" vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.
To skillet, add 1 tablespoon vegetable oil. Cook garlic and red pepper flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce and lime juice. Add remaining 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes.
FULL RECIPE
