Recipe Background
General Tso's Stew brings rainy day comfort with a spicy, savory twist.
The first time I made General Tso's Stew was during a rainy day when my cousin and I found ourselves reminiscing about all those family gatherings we enjoyed as kids. It was one of those spontaneous moments, where the weather called for something warm and comforting. I always have tomato juice in my pantry, and a jar of pickled cherry peppers was sitting quietly in the fridge, begging to be used in something adventurous. Soy sauce and hoisin are staples I love for their deep, sweet, and savory notes, and peanut oil adds that distinct aroma you can't miss.
As the stew simmered away, we could already tell it was going to be something special. We threw in shredded chicken and chopped broccoli while the onions softened just so. The key to achieving perfect tenderness in the veggies is not letting them overcook—a lesson I learned by keeping a close watch on my slow cooker. Topping it with green onions and toasted sesame seeds added the final touch, elevating the dish with freshness and crunch.
The stew quickly became our favorite rainy day ritual, warming not just our bodies but our memories too. Those simple ingredients, always within arm's reach, crafted something that tasted of home and nostalgia. It was one of those meals where every bite told a story, much like the colorful tales we shared around the table. I can almost say the crushed red pepper added a fun little kick to our conversations, making them just as spicy and lively.
Ingredients
- 1 cup tomato juice
- 1/2 cup pickled cherry peppers chopped
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut oil
- 1-2 teaspoons crushed red pepper flakes
- 1 pound chicken cooked and shredded
- 1 1/2 cups onion chopped
- 1 cup fresh broccoli chopped
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds toasted
Directions
- In a 4- or 5-quart slow cooker, combine the tomato juice, the pickled cherry peppers, the soy sauce, the hoisin sauce, the peanut oil, and the red pepper flakes.
- Stir the chicken, the broccoli, and the onions into the soup mixture.
- Cook, covered, on low until the veggies are tender, about 2 hours.
- Serve with the green onions and the sesame seeds.
×