Let's start with tonight's dinner...

I have a passion for finding, tweaking and sharing recipes for foods that are typically considered "take-out" only. From restaurant chain soups to chinese food I enjoy finding, making and (sometimes) improving foods that I attempt t avoid under the auspices of cost or health.

I was excited when a chinese restaurant opened down the street from my house. This bi-monthly treat was now only 5 minutes away, instead of 15. For someone who hates wasting time, saving 10 minutes each way twice a month, was very appealing.

During the short drive I wondered if restaurant quality chinese food was out of the layman's reach. I'm not talking about "real" chinese food...I'm talking General Tso's, Kung Pao and Lo Mein that tastes the way it does (or better than) out of a folded paper carton with a shiny metal handle.

This lea to a trolling of the web for a variety of chinese fair... The recipe below is hands down the most authentic restaurant tasting General Tso's recipe I found and tried. It is simple tasty and involves very few specialty ingredients.

This recipe comes from TasteandTellBlog. I have added a few of my own notes in italics. Enjoy!

Total Time: 30 minutes

Yield: 4 servings

Ingredients

• 1/2 cup brown sugar (Dark or light or both)
• 3 tablespoons hoisin sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1/2 cup water
• 3-4 tablespoons cornstarch (I just put a bunch in a bowl to dredge chicken)
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (Although more expensive, chicken tenders same some time here)
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 6-8 green onions chopped, plus more for serving
• 3 tablespoons fresh ginger, finely chopped or grated
• hot pepper flakes (1/4 - 3/4 tsp, to taste)
• sesame seeds (optional)
• hot rice, for serving 

Instructions

• In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
• In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.
• Using a paper towel, wipe the skillet clean. Add the sesame oil, green onions and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.
• Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).