1 lb diced boneless chicken breast
1 cup flour, seasoned with a pinch of salt and black pepper
3 cups cooking oil
Add the chickem to a bowl and break the egg into it and mix thoroughly.
In a shallow dish, roll the chicken in flour mixture a few pieces at a time.
Add 3 cups of cooking oil to a wok or skillet. Set heat to med-high.
When the oil is at 375-400 degrees, deep fry the chicken pieces until they turn golden brown. Take out and drain the excess oil. Fry in batches until all the chicken is cooked.
1/4 cup chicken stock
2 tbsp sugar
2 tbsp white vinegar
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp cornstarch
1 tbsp dark soy (optional)
3-4 tbsp of VH® General Tao Stir-Fry Sauce
1/2 tsp crushed red pepper flakes (optional if you don’t like spicy)
1/2 tsp ginger powder
Add all ingredients to a bowl and mix until sugar dissolves. Set aside.
2-3 cloves of minced garlic
5-7 green onions, cut into three inch long pieces
2 cups of zucchini spears
1 red pepper, cut into chunks
1 cup pineapple chunks (no juice) (we try to use fresh rather than canned)
1/2-1 cup cashew nuts
Set a wok or large skillet to high heat.
Add 2 tbsp of cooking oil. Add chopped green onions and garlic. Stir for a minute. Add zucchini, peppers and pineapple chunks. Stir fry for an additional 2-3 minutes stirring constantly.
Add the sauce and stir until it starts to boil. Add the deep fried chicken pieces. Mix until the chicken is well-coated with the sauce.
Top with fresh cashews and serve with steamed rice.