"General Tso's Chicken | Rachael Ray"

Ingredients

• 2½ cups water
• 2 cloves garlic, cut in half
• 1 inch ginger root, sliced
• 1½ teaspoons salt
• 1½ cups white rice
• ¾ cup chicken stock or bone broth
• ¼ cup black vinegar/Chinkiang vinegar or rice wine vinegar
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons hoisin sauce
• 3 tablespoons light brown sugar
• 1½ tablespoons cornstarch mixed into a slurry with a tiny splash of water
• 1 tablespoon toasted sesame oil
• 1½ pounds boneless, skinless chicken breasts or thighs or combination, trimmed and cut into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1½ tablespoons neutral oil, such as peanut oil, plus 4 tablespoons to stir-fry
• 2 eggs, beaten
• About ⅔ cup corn starch
• 3 bunches broccolini or 1 large head broccoli, cut into bite-sized pieces (optional)
• 1 bunch scallions, chopped or thinly sliced
• 8 to 10 dried Chinese red chili peppers
• 2 inches ginger root, peeled and chopped
• 6 cloves garlic, thinly sliced
• Toasted sesame seeds