General Tso’s Stew
Total TimePrep: 10 min. Cook: 2 hours
Makes6 servings (1-1/2 quarts)
This was a short timed slow cooker recipe. I like the flavors. I would serve this over rice as there was not enough liquid to really call it a stew.
Good flavor. Doesn't really taste like General Tso's, but nice. Not enough liquid if you want to serve this over rice or noodles, as I did. I added chicken broth and increased the hoisin sauce to balance the flavor. The cherry peppers are a must! They made the whole flavor of this dish. They were a bit time consuming removing all the seeds and chopping. A little bit of sesame oil really helps with the flavor also.
Loved the flavor of this soup! My family loves General Tso's chicken, so when I saw this recipe I knew I had to try it. I didn't realize it was a slow cooker recipe, and since I was short on time, I made it on the stove top. Super easy. I basically doubled the recipe and since I didn't have tomato juice, I used a combination of tomato paste and chicken broth. Like some other reviewers, I wanted more liquid, so used enough chicken broth to accomplish that. The hoisin sauce really makes this dish. I also added a little sesame oil to the pot. Served with potstickers and rice. Everyone loved it!
Love, love, love the flavors in this soup! To make it more like soup I doubled the to.ato juice and added a can if chicken broth. I also used 5 cups of broccoli for plenty of veggies in our low carb diet. Because of adding extra liquid I used 1/2 of a 13 oz bottle of hoisen for flavor. I also forgot to look for pickled cherry peppers so used some viniger (about 1 TB) for that tang. My daughter loved it and we will be making it again. Made rice for the grand children to have under it.
This was a very easy and delicious recipe! I took a shortcut and made this in the pressure cooker with great results. It is a thicker soup so if you wanted to thin it down, I'd recommend more tomato juice or chicken broth. Great flavor!
Interesting blend of flavors although even 1 teaspoon of red pepper flakes made this quite spicy. I will reduce this to 1/2 teaspoon (at most) next time. There was very little liquid even for a thick chili-style dish, so I added about 1 cup of water (could use tomato juice, too). Also, the cooking times in the instructions conflict. Is it 4 hours or 2 hours? This was ready to eat after 3-1/2 hours, but not sure if 2 hours was quite enough. (I didn't check that soon.) I will try this again and check on the cook after 2 hours.