Moving on over to the far east, we find a dish that many of us have frequently eaten as a take-out meal… I needed to try to make it from scratch, but have a few things to tell you about this particular recipe…  First, let’s see what kind of cool stuff we can find out about the world’s most populous country, China!

On January 1, 1912, the Republic of China was established, but China is known as one of the world’s earliest civilizations in the North China Plain.  They were ruled by hereditary monarchies  called dynasties from 2070 BC until 1912 AD, when the Republic was born.

The ancient Chinese are responsible for inventions like the compass, and gunpowder, but more currently, the Chinese are known to have one of the most active space programs in the world, which is a source of national pride.

Pride… none from me after this… It looks great, and tastes good- but I think I should have known better than to expect General Tsao’s chicken with the ingredients in this recipe. If you decide to make this one, call it orange chicken, and THAT is really, really good!

General Tsao’s Chicken (but really, Orange Chicken)


  • 2 tbsp olive oil
  • 1 1/2 lbs chicken, cut into cubes
  • salt
  • a pinch of white pepper
  • 2 tbsp olive or vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove of garlic, minced
  • 6 whole dried red chilies
  • 1 strip orange zest
  • 1/2 cup sugar
  • 1/4 tsp ginger
  • 3 tbsp chicken broth
  • 1 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp peanut oil
  • 2 tsp cornstarch
  • 1/4 cup water
  1. toss the chicken pieces with salt and white pepper, fry in olive oil until just done (about 7 minutes)
  2. Heat olive or vegetable oil in wok or large skillet and stir in the green onion, garlic, whole chilies, and orange zest. Cook until the garlic is golden, and the chilies lighten.
  3. Add 1/2 cup sugar, ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil, bringing to a boil. cook for 3 minutes.
  4. dissolve the cornstarch in the water, and stir into the boiling sauce.Return to a boil, and cook until the sauce thickens, about 1 minute.
  5. Stir cooked chicken and whatever vegetable you want (broccoli) into the sauce and simmer until the chicken has absorbed the flavors, just a few minutes!

We added the broccoli first, and transferred a big scoop to a smaller pan for our vegetarian before adding the chicken… Easy peasy!

Like I said. If I had paid attention to the ingredients, I would have called it Orange Chicken… But I am willing to reveal to the world, that I am not always totally with it! 😀  You can let me know how you felt about it, if you decide to make this- and maybe what you would have done to make it the wonderfully spicy, umami dish we all remember from the local Chinese restaurant.

Next time- Mexico!


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