CP General Tso's Chicken
Hello, Slow Cookerers!!
Happy Tuesday!!
When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker.
I just figured I'd post what I made in the pot and people would click over to see if I really did it or not.
Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.
and that's when I had a mini panic attack.
you see, I like take-out. A lot.
Those late-night Jack in the Box commercials? They were pretty much written for me in mind.
I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.
and don't get me started on infomercials...
I really shouldn't watch TV.
anyway.
the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.
and so can you!
General Tso's Chicken
serves 4
1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce (I use La Choy because it's gluten free)
1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)
1 (16-ounce) package stir-fry vegetables (to add later)
The Directions.
Use a 4-quart slow cooker.
Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.
The Verdict.
The kids and Adam love this sauce, which makes me love it even more than they do.
This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried.
This is a good thing! Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.
:-)
Hello, Slow Cookerers!!
Happy Tuesday!!
When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker.
I just figured I'd post what I made in the pot and people would click over to see if I really did it or not.
Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.
and that's when I had a mini panic attack.
you see, I like take-out. A lot.
Those late-night Jack in the Box commercials? They were pretty much written for me in mind.
I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.
and don't get me started on infomercials...
I really shouldn't watch TV.
anyway.
the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.
and so can you!
General Tso's Chicken
serves 4
1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce (I use La Choy because it's gluten free)
1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)
1 (16-ounce) package stir-fry vegetables (to add later)
The Directions.
Use a 4-quart slow cooker.
Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.
The Verdict.
The kids and Adam love this sauce, which makes me love it even more than they do.
This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried.
This is a good thing! Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.
:-)
