Sorry for the ridiculous name, but it’s a take off of a great recipe on for General Tso’s (Not) Chicken. My other (Not) comes from the fact that my husband doesn’t like spicy food! I love it, but solve this difference easily by keeping a large bottle of Sriracha on hand at all times.

This recipe was crazy good. The kind of good where you overeat by significant amounts because you don’t want it to go away. And even then, you only stop when your body threatens to rebel against you. Yes, it was THAT good. Please see the link above for the original recipe, which uses seitan instead of Quorn Chicken Style Pieces, and 15 dried red chili peppers (which might be to much even for me!). Here’s how I made mine…

General (Not) Tso's (Not) Chicken
Serves 4
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  1. 1/2 cup vegetable broth
  2. 4 tbsp agave syrup (or honey)
  3. 4 tbsp soy sauce
  4. 4 tbsp hoisin sauce
  5. 2 tbsp rice vinegar
  6. 2 tbsp corn flour (cornstarch)
  1. 1 large head of broccoli, cut into florets
  2. 1/4 cup corn flour
  3. 500g frozen Quorn chicken-style pieces
  4. 2 tbsp rapeseed oil
  5. 3 garlic cloves, minced
  6. 1/2 tbsp fresh grated ginger
  7. 2 green onions, chopped
  8. black sesame seeds
  9. 1-2 cups hot water
  1. Whisk all of the sauce ingredients together in a bowl and set aside
  2. In a wok or large skillet, heat 1 tbsp rapeseed oil. Add the garlic and ginger and cook for a few seconds, until fragrant. Add the broccoli and stir fry for a few minutes, until bright green and cooked through, but still crisp. Set aside in a bowl.
  3. Add the Quorn pieces to a large ziploc bag with the cornflour. Seal the bag and give it a shake, to coat everything. Heat the remaining rapeseed oil in the wok and add the Quorn pieces. Cook 'dry' until the pieces start to brown a little. Add the sauce and continue to cook. The sauce may get very thick at this point - add hot water as needed to thin it. I ended up using almost a cup of water. When the Quorn is cooked through, add the broccoli and stir to coat. Cook for a further minute or two, until the broccoli is very hot.
  4. Divide among bowls. Serve with brown rice and top with sesame seeds and green onions.
  1. Drizzle sriracha sauce on top for those who like their General Tso's spicy!
The Pescetonian