"boneless" news and stories

One of my favorite items to order from an Asian restaurant is General Tso's Chicken. If you've never had it, the chicken pieces are battered and fried, then covered in a sauce that is both sweet and spicy. You'll probably find that most recipes call for thigh meat, but I personally use chicken breast - really, it's your call. Either way, make sure the chicken is boneless, and any skin or fat has been trimmed off.

I've found this dish is generally served with broccoli, though I made it with a mix of vegetables as you can see in the image above. Regardless of the vegetable you choose, served it over a bed of rice. You can find the full recipe after the jump.

New York strip steak is another name for the cut known as the top loin. It is a large, boneless cut of beef and each steak is usually a generous 1-inch thick when raw. The name may vary depending on what part of the country (or the world) you're in, but the cut is pretty much the same. This type of steak is very tender and is a great choice for grilling, which is exactly what I did with it. My steaks were seasoned very simply, with a bit of vegetable oil to keep them from sticking to the grill and a generous amount of salt, black pepper and red chili pepper flakes. When they were cooked, which only took a few minutes on the grill, they were tender, juicy and had just the right amount of spice.