Chinese chicken

The best home versions of General Tso's Chicken and Orange Chicken that I've had come from Serious Eats.  However, I usually want to skip the frying and just have the sauce on plain chicken breasts.

General Tso's sauce

Saute until soft but not browned:

1. 2 t peanut or canola oil
2. 2 t minced garlic (2 cloves)
3. 2 t minced ginger (1" piece)
4. 2 t minced scallion, white parts (1 scallion)
5. 1/4 t crushed red pepper flakes

Whisk together, then add to pan and cook until thickened:

1. 3 T dark soy sauce
2. 2 T Shaoxing wine or dry Sherry
3. 2 T rice vinegar
4. 3 T chicken stock (or 1/2 t Better Than Bullion + 3 T water)
5. 4 T sugar
6. 1 t sesame oil
7. 1 T cornstarch

Orange sauce

Saute until soft but not browned:

1. 2 t peanut or canola oil
2. 2 t minced garlic (2 cloves)
3. 2 t minced ginger (1" piece)
4. 2 t minced scallion, white parts (1 scallion)
5. 1/4 t crushed red pepper flakes

Whisk together, then add to pan and cook until thickened:

1. 1 T dark soy sauce
2. 2 T Shaoxing wine or dry Sherry
3. 2 T rice vinegar
4. 3 T chicken stock (or 1/2 t Better Than Bullion + 3 T water)
5. 4 T sugar
6. 1 t sesame oil
7. 2 t zest and 1/4 c juice from one orange
8. 4 strips dried orange peel*
9. 1 T cornstarch

* Orange peel can be dried at 225 F, being carefully not to let it darken/burn.