2016 - General Tso’s Chili
Chef: Gail Agensky


2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
2 pounds lean minced chicken
¼ cup cornstarch
2 tbsp soya sauce
2 tbsp rice wine, mirin or sherry
4 cloves garlic, minced
¼-inch piece of ginger, minced

1½ cups chicken stock
½ cup tomato paste
½ cup BBQ sauce
¼ cup soy sauce
¼ cup rice vinegar or Chinese red vinegar
¼ cup hoisin sauce
¼ cup sugar
3 tablespoons chili paste
3 tablespoons sesame oil
3 tablespoons cornstarch
1 teaspoon liquid smoke
10 cloves garlic, minced
1-inch piece of ginger

1 bag frozen edamame
2 cans whole water-chestnuts, cut into quarters
3 very large carrots, cut into ¼-inch dice
2 red bell peppers, cut into ¼-inch dice
2 green bell peppers, cut into ¼-inch dice

1 teaspoon white sesame seeds
Scallions, green parts thinly sliced


  1. In small bowl mix cornstarch, soya sauce, rice wine, garlic and ginger. Split between 2 larger bowls. Place minced chicken in one bowl and cubed chicken thighs in the other. Mix the chicken with the marinade mixture and let sit while preparing other ingredients.

  2. Prepare the sauce: In a small bowl, combine all sauce ingredients. Use immersion blender for smoother sauce. Set the sauce aside.
  3. In a large frypan, put 1 tbsp oil. Stir fry minced chicken, breaking up into very small pieces. Place in very large pot when no longer pink.

(copyright 1990-2016, Ian Silver)