• April 3, 2018

General Tso’s Chicken Meatballs & Rice

General Tso’s Chicken Meatballs & Rice

General Tso’s Chicken Meatballs & Rice 558 559 Cooking Aboard with Jill

The question always comes up. Who was General Tso…when ordering this tasty Chinese dish? From what I have read, General Tso was a real person and a war hero who apparently made some brilliant tactical moves during the Chinese civil war in the mid 1800’s. Despite the loss of millions of lives, he was legendary in helping thousands of rebels to leave China and some to eventually work on the American transcontinental railroad. However, this recipe has nothing to do with General Tso who was from Hunan province. But it is thought this was invented by a chef from Hunan province who opened a restaurant in Taiwan later. His venue was peasant type Hunan food. And he named this recipe in honor of General Tso. I love the sweetness and tanginess of this dish. That is also what I hear from others who order this on a regular basis. But this recipe for General Tso’s chicken meatballs is not battered and fried chucks of chicken but meatballs sautéed in a pan. So, it is a moist, tasty and healthier version!

 1-pound ground chicken (half white and half dark meat for moistness)
 2 tablespoons minced ginger (or1 teaspoon dry ground)
 1/2 cup scallions, sliced
 1 teaspoon garlic powder
 1/4 cup panko bread crumbs
 1 egg
 Grape-seed or olive oil
For the Sauce:
 1/2 teaspoon sesame oil
 3 tablespoons rice wine vinegar (or another light vinegar, I used champagne vinegar)
 3 tablespoon soy sauce (I used tamari for gluten free)
 1/3 cup of water
 3 tablespoons honey (I used turbinado)
 1/4 cup scallions, sliced (save the green ends for garnish)
 1 red pepper, seeded and chopped finely
 1 teaspoon sesame seeds
 Cayenne pepper, to taste
1

2

To make the sauce:

Put all ingredients except cayenne into a small sauce pan. Whisk and heat high until boiling. Simmer for 5 minutes until thickened. After cooling, add as much heat as you want with cayenne pepper. Place the lid and set aside until meatballs are finished.

3

To make the meatballs:

Combine all ingredients in a bowl.

Ingredients

 1-pound ground chicken (half white and half dark meat for moistness)
 2 tablespoons minced ginger (or1 teaspoon dry ground)
 1/2 cup scallions, sliced
 1 teaspoon garlic powder
 1/4 cup panko bread crumbs
 1 egg
 Grape-seed or olive oil
For the Sauce:
 1/2 teaspoon sesame oil
 3 tablespoons rice wine vinegar (or another light vinegar, I used champagne vinegar)
 3 tablespoon soy sauce (I used tamari for gluten free)
 1/3 cup of water
 3 tablespoons honey (I used turbinado)
 1/4 cup scallions, sliced (save the green ends for garnish)
 1 red pepper, seeded and chopped finely
 1 teaspoon sesame seeds
 Cayenne pepper, to taste

Directions

1

2

To make the sauce:

Put all ingredients except cayenne into a small sauce pan. Whisk and heat high until boiling. Simmer for 5 minutes until thickened. After cooling, add as much heat as you want with cayenne pepper. Place the lid and set aside until meatballs are finished.

3

To make the meatballs:

Combine all ingredients in a bowl.

General Tso’s Chicken Meatballs & Rice

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