Shortcut Vegan General Tso's “Chicken”

Method6 steps · about 40 min

1. 1

   Step 1: Combine ⅓ cup vegetable stock, 1 tsp dark soy sauce, 1 tbsp regular or seasoned soy sauce (1 tablespoon), 2 tsp rice vinegar, 1 tsp Shaoxing wine or cooking sherry, 3½ tbsp brown sugar and ¼ tsp white pepper. Set this separate sauce mixture aside.

   Uses ⅓ cup Asian vegetable stock or low-sodium vegetable stock · 1 teaspoon dark soy sauce · 1 tablespoon soy sauce (or seasoned soy sauce) · 2 teaspoons rice vinegar · 1 teaspoon Shaoxing wine (or cooking sherry) · 3 1/2 tablespoons brown sugar · 1/4 teaspoon white pepper

2. 2

   Step 2: Cook all 1 lb vegan chicken nuggets or tenders completely according to the package instructions, including its temperature and timing. Use a product whose coating stays attached when sauced. If the tenders are large, cut them into manageable pieces. Keep them ready for the final toss.

   Uses 1 lb vegan chicken nuggets or tenders

   
3. 3

   Step 3: Bring a pot or wok of preparation water to a boil. Blanch all 2 cups broccoli florets for 30–60 seconds, choosing the tender-crisp texture you like. Drain; if desired, transfer briefly to a separate ice-water bath to keep them green, then drain thoroughly again. Discard the preparation water.

   Blanch the broccoli · 1 minUses 2 cups broccoli florets, about1 broccoli crown · Boiling water as needed for the broccoli; discard · Optional fresh ice-water bath; drain and discard

   
4. 4

   Step 4: Heat a clean wok or skillet over medium heat. Add all 1 tbsp vegetable oil and the 4–5 dried red chilies. Fry for a few seconds, watching closely, then add all 3 minced garlic cloves. Break the chilies in half only if you want the author’s hotter option.

   Uses 1 tablespoon vegetable oil · 4-5 dried red chili peppers (broken in half if you like extra spice) · 3 cloves garlic (minced)

   
5. 5

   Step 5: Add all the prepared General Tso’s sauce mixture to the chili-garlic oil and bring to a simmer. In a separate bowl, mix all 1 tbsp cornstarch with the 2 tbsp slurry water, re-stir until combined, and slowly pour the slurry into the sauce while stirring. Simmer for about 30 seconds until thickened.

   Thicken the General Tso’s sauce · 1 minUses All the chili-garlic oil from step4 · Prepared General Tso’s sauce mixture · 1 tablespoon cornstarch (mixed with 2 tablespoons water) · 2 tbsp water for the cornstarch slurry

   
6. 6

   Step 6: Add all the fully cooked vegan nuggets and all the thoroughly drained blanched broccoli to the thickened sauce. Toss until evenly coated and hot, then plate and serve immediately. Offer ready steamed rice alongside if desired.

   Uses Fully cooked vegan nuggets · Blanched and drained broccoli · Thickened General Tso’s sauce · Optional ready steamed rice to serve alongside