This recipe for General Tso's Chicken is going to shock those that know me well. A year ago I wouldn't have touched this Chinese takeout favorite that includes green things with a 10 foot pole. Now it is one of my absolute favorite meals. Weird.

I grew up eating meals of meat, potato and green beans or corn. We didn't eat tacos. We didn't eat Chinese dishes. When I'd go out to eat with friends, they'd have to make sure the menu had chicken strips.

I'm slowly expanding my horizons and this General Tso's Chicken is one of my new favorites. I seriously could eat this for every meal. It is so amazingly wonderful that I had to share.

General Tso's Chicken

5 tablespoons cornstarch, divided
2 tablespoons coconut aminos (or soy sauce), divided
2 tablespoons Chinese rice wine or dry sherry, divided
1 large egg
1 pound boneless, skinless chicken breasts (cut in 1" pieces)
1/4 cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil, divided
2 scallions, diced
2 cloves garlic, minced
4 cups snow peas

Combine 4 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon rice wine and egg white in a bowl. Add chicken and stir to coat.

Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine, water, hoisin and rice vinegar in a small bowl. Set aside.

Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck together pieces until golden (about 2 minutes). Stir, continue cooking until golden on all sides, 1-2 more minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring until fragrant, about 15 seconds. Add peas, cook until bright green (2-3 minutes). Add the reserved sauce mixture; cook, stirring until thick (about 1 minute). Return the chicken to the pan; cook, stirring until heated through (about 1 minute).

Serve over rice and try not to eat the entire pan.

Adapted from: Eating Well