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General Tso’s Chicken


  • 1 lb. boneless, skinless chicken breast or thigh, cut into bite sized pieces
  • 1 tbsp. rice wine
  • 1 clove garlic, finely minced
  • 2-3 dried chili peppers, deseeded
  • ¼ cup O&CO. Everyday Olive Oil
  • 2 tsp. O&CO. Chili Oil
  • Pinch of salt


  • 2 tbsp. O&CO. Honey & Ginger Condiment
  • 3 tbsp. soy sauce
  • 1 tsp. Hoisin Sauce
  • ¼ cup water
  • 2 tsp. rice wine
  • 1 tbsp. cornstarch


  1. Marinate the chicken with the rice wine and salt for about 20 minutes. 
  2. Mix all the sauce ingredients in a small bowl and set aside.
  3. Coat the chicken with the 1/3 cup of cornstarch. 
  4. Heat about ¼ cup O&CO. Everyday Olive Oil in a heavy sauté pan. 
  5. Fry the chicken until it is golden brown on all sides. 
  6. Remove the chicken when done and drain on a paper towel lined dish. 
  7. Heat a wok with ½ tbsp. O&CO. Everyday Olive Oil. 
  8. Add the ginger, garlic, and dried chili peppers, stir fry until the garlic is just golden and the chili peppers are fragrant. 
  9. Drizzle in the chili oil and pour the sauce into the wok. 
  10. When the sauce boils and thickens, add the chicken and stir well to coat all pieces.
  11. Serve with steamed broccoli and sticky rice.