Super Happy Sunbird General Tsao

The most important thing to remember is you need the Sunbird-brand yellow packette of General Tsao mix.  I don't know why, but these 89 cent packs of flavourant are better than any sauce or mix I've ever had.  Beyond that, you will need:

1 pot for 2 cups rice {with 2 1/2 cups of water}, with a splash of oil and a clove of minced garlic thrown in.

1 small fry pan for frying your chicken {I prefer boneless thigh meat, cut into bit-sized cubes, dipped in raw egg, then rolled in flour}; no more than a pound or pound and a half is necessary.

1 large pan or wok for frying your veg and combining it all in the end.  Veg can include yellow or white onions {gotta have the onions!}, more garlic, green onion, green and/or orange pepper, baby bella mushroom, corn, chick peas, tomato, and sweet potato.  Really, most anything'll work.

Directions:

Begin boiling your rice on high and heat up the two fry pans, what with their oil and all.  Once the rice comes to a boil, set a timer for twenty minutes and put it down on LOW or '2' or whatever.  This is now your time clock.  Fry up your chicken bits on a HIGH setting, and if you have sweet potatoes begin frying them up in the wok.  The reason I fry the chicken up separate is because the flour residue kind of gums up the tsao if it's all made together.  During the course of the cooking, add your veg in waves depending on their 'toughness.'  I would usually add onions and garlic next, then when those begin browning I turn down the heat and add the peppers {if you've got them}, then the mushroom and tomato and any other ingredients.  These should be simmering on '4' or '5', MED like, with six or seven minutes on the clock.

By now you should also have your tsao mix ready to roll, as per the packette directions.  Like, 3/4 cups of water, mixed in with a good deal of soy sauce {just say when} and 1/4 cup of sugar and the pack.  Add your chicken pieces {which will prolly have been done a few minutes earlier} to the wok, mix, then add the liquid flavor.  Bring to a boil by turning it up to HIGH, mixing everything around in the meantime.  Once it starts boiling, bring it back down to a medium setting.  By now there should be two or maybe three minutes on the clock.  The sauce should thicken, and you should check out that rice; should be soft, but not too bloated... you know how rice looks.  But notice that garlic flavor?  Awesome, right?

And dinner is served!  Queue up and dig in.