At the grill with chef Ryan Nolan

Chef Ryan Nolan

General Tso's Grilled Chicken Skewers

2 tbsp olive oil
1/4 cup minced green onion
2 cloves garlic minced
2 tsp red pepper flakes
2 tbsp ginger minced
1 orange zested
1 cup chicken stock/broth
1/2 cup sugar
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp soy sauce
4 tsp cornstarch
1/2 cup water
Cleaned and trimmed raw chicken tenderloins
Wood skewers as needed


1. In a sauce pot heat the olive oil and add in the ginger, garlic, and green onion cook for about 1 minute
2. Add in the red pepper flakes and orange zest and cook for 30 seconds
3. Add in the chicken stock, sugar, rice vinegar, soy sauce, and sesame oil and bring to a simmer
4. In a small bowl mix the corn starch and water together
5. While whisking the stuff on the stove, slowly add in the cornstarch/water mixture
6. Bring it to a boil while stirring and remove from the heat, allow to cool
7. Divide the sauce into 2 equal parts.
8. Place your chicken in a Ziplock bag and add in 1 part of the sauce you just made. Now it's a marinade.
9. Reserve the other part of the sauce to drizzle on your chicken once it's cooked
10. After the chicken has been marinating for several hours or so (overnight is good too) skewer it up on some wooden skewers
11. Grill the chicken skewers to an internal temp of 165F and serve with your saved sauce.