EASY GENERAL TSO'S CHICKEN

General Tso's Chicken is so popular in North American Chinese restaurants.  General Tso was famous in the Hunan Province of China.  The dish was created in the 1950s by a famous Chinese cook, Peng Chang-kuei, and brought it with him to the states in 1973.  The proper way to pronounce this dish is "General So", the T is silent...just like Tsunami "su-nami" and Tsawwassen "sah-wassen" Ferry terminal near Vancouver, British Columbia, Canada.
If you add steamed broccoli and rice, you have a complete meal.  

Sauce
1 t sesame oil
1-inch piece of ginger, grated

3 cloves garlic, minced

3 scallions, thinly sliced, divided

4 dried chile peppers, left whole

1 cup chicken stock

1 t sriracha sauce
2 T soy sauce

¼ cup hoisin sauce

1 T dry sherry or white wine

1 T tomato paste
2 T cornstarch

1 lb boneless, skinless breasts, cut into ½-inch cubes
2 T cornstarch, divided
1 large egg white, whisked
2 T avocado or coconut oil, divided

1 T toasted sesame seeds, for garnish

2 scallions, thinly sliced, for garnish

To Make the Sauce

In a small saucepan over medium heat, add the sesame oil, ginger, garlic, and white part of sliced scallions. 

Sauté for a few seconds and add the chile peppers, chicken stock, sriracha, soy, hoisin, sherry or wine, tomato paste, and cornstarch.

Whisk sauce until it begins to thicken, about 2 minutes.  
Turn heat to the lowest setting and set aside.

In a medium bowl, combine the chicken, cornstarch, and the whisked egg white.

Toss to combine and set aside.

Heat a large skillet or wok over medium-high heat half of the oil and add the chicken pieces.

Cook half of chicken for 3 to 4 minutes.  Flip chicken over and cook an additional 3 to 4 minutes.

Transfer chicken to a bowl and add the remaining oil and chicken and cook as directed.

Return the chicken in the bowl to the skillet or wok, add the sauce and toss to coat.

Remove chile peppers, if desired.

Sprinkle with the green scallions and sesame seeds.

Serve with cooked rice and extra sriracha, if desired.

Serves 4

ASIAN ORANGE CHICKEN WITH BROCCOLI

Usually, orange chicken or orange beef does not contain broccoli and is deep fried.  This is much healthier and I think just as delicious as any good Chinese restaurant.  Leave out the broccoli if you do not like it.

2 boneless chicken breasts, cut into bite-size pieces

Orange Marinade & Sauce

Zest of one carefully washed orange

¾ cup freshly squeezed orange juice (about 4 oranges)
Juice of ½ lemon

½ cup brown sugar

3 T low sodium soy sauce
2 T chili garlic sauce
2 T hoisin sauce

1 T rice vinegar

2 t grated ginger

2 cloves garlic, minced or pressed

1 t red pepper flakes

½ t sesame oil

Dredging Ingredients

1 large egg, beaten
¾ cup cornstarch

3 T all-purpose flour

Sea salt and finely ground black pepper

2 T avocado oil or coconut oil

1 large head broccoli, cut into florets

For Serving

1 scallion, sliced diagonally, for garnish

2 red Asian chiles, thinly sliced, for garnish, optional

Jasmine rice, for serving

In a glass measuring pitcher, mix together the marinade & sauce.

Add chicken pieces to a resealable plastic bag.
Pour in about ¼ cup of the marinade & sauce.
Seal bag and rub marinade over chicken to completely cover.
Place the sealed bag in a bowl and refrigerate 2 to 4 hours.

Make Dredging Ingredients.
In one bowl, add the eggs.
In a large resealable plastic bag, mix together the cornstarch and flour
Season cornstarch mixture with salt and pepper.

Remove chicken from the plastic bag and coat chicken pieces in eggs, then toss in the bag with the cornstarch mixture, shaking off excess.
In a large skillet or wok, heat the oil and fry the chicken until golden brown on all sides. This can be done in 2 batches.

Add broccoli and cook another 2 minutes.

Add Orange Sauce to skillet and simmer 3 to 4 minutes to thicken and completely cook chicken.

Serve over cooked Jasmine rice and sprinkle with scallions and red chiles, if desired. 

Serves 2 

IZETTA'S SOUTHERN-STYLE GREEN BEANS & POTATOES

I have very fond memories of this dish. My mom made this, usually on a Sunday, and served it with roast beef or chicken. If you add a little more ham, it can be a one-pot meal. I will always think of her when I make this southern favorite.

2 lbs fresh green beans

3 slices bacon, preferably applewood smoked, cut into small pieces

1 yellow onion, diced

6 small slices, country ham or honey baked ham, coarsely chopped
2 cloves garlic, pressed or minced

4 large Yukon gold potatoes, peeled and cut into large chunks

3 cups chicken broth

2 T unsalted butter

Sea salt and finely ground black pepper

Place green beans in a colander and rinse.

Break off the root end and break beans in half.

Set aside in a bowl.

In a large pot or Dutch oven, cook bacon over medium heat until browned.

Add onion and cook until onion is soft and translucent about 5 minutes.

Add ham and garlic and cook another minute.

Add green beans, potatoes, chicken broth, and butter.

Season to taste with salt and pepper.

Bring to a boil, then reduce heat to a simmer.
Cover and cook 30 to 40 minutes, stirring occasionally.

Serves 6 to 8

LEMON MERINGUE TARTLETS

Lemon curd is so delicious and these individual lemon meringue tartlets are an impressive dessert for company.  You can make the tart dough and lemon curd a day ahead, and refrigerate.

Tart Shells

1 cup pastry or all-purpose flour

1 T granulated sugar

¼ t fine sea salt

½ cup unsalted butter, cut into small pieces
1 t lemon juice

3 T ice-cold water

Filling

1 cup granulated sugar

Grated zest from 2 lemons

½ cup fresh lemon juice, about 4 to 5 lemons

Juice of 1 navel orange

2 T cornstarch

6 T water

1 large egg plus three large egg yolks (save the egg whites in a bowl)

6 T unsalted butter, cut into small pieces

Meringue

3 large egg whites

½ t cream of tartar

6 t granulated sugar

Pulse the flour, sugar, and salt in a food processor.
Add the butter and pulse until the mixture looks like coarse meal.

Add the ice water and mix until the dough starts to come together.

Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic.

Refrigerate for 15 to 20 minutes.

Preheat oven to 375 degrees F.

Lightly butter four 4-inch tart pans with removable bottoms.

Divide the dough into 4 pieces and press into the bottom and up the side of each tart pan.

Place tart shells into the freezer for 10 minutes, then use a knife to trim the excess pastry off the edges.

Place the tart shells on a baking sheet, line each tart with foil and fill with pie weights or beans, and

bake for 20 minutes.  Remove the foil with the weights and continue to bake until golden brown, about 8 to 10 more minutes then let cool.

Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch, and water in a medium saucepan until smooth.  

Whisk in the whole egg and egg yolks.  

Cook over medium heat, while whisking until mixture simmers, about 5 minutes.  

Add the butter and continue to whisk until mixture becomes thick, 3 to 5 more minutes.  

Spoon curd into the prepared tart shells.

Beat the egg whites in a medium bowl with a mixer over medium speed until foamy, about 1 minute.  Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes.  

Gradually beat in the sugar and beat until stiff peaks form, about 4 or 5 more minutes.  

Transfer the meringue into a pastry bag fitted with a star tip and pipe onto tarts.

Bake at 375 degrees F until the meringue is set and golden, about 12 to 15 minutes.

Let cool completely before unmolding.