General Tso Chicken Stir-fry

Name: General Tso Chicken Stir-fry with Cauliflower Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 15 Grams of Corn starch; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 300 Grams of Broccoli; 1 Piece of Red onion; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 ML of Water; 1 Piece of Chicken stock cube; 20 Grams of Ginger garlic paste; 40 Grams of Hoisin sauce; 20 ML of Soy sauce; 15 Grams of Honey; 15 ML of Rice vinegar; 2 Grams of Chilli flakes

with Cauliflower Rice

This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.

186 Reviews

Cals 466 · Prot 56 · Carbs 50 · Fat 6

Low Carb

Calorie Smart

30 min

General Tso Chicken Stir-fry with Cauliflower Rice

This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.

186 Reviews

Cals 466 · Prot 56 · Carbs 50 · Fat 6

Low Carb

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Corn starch

15 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Cauliflower Rice

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Stir-fry

Broccoli

300 Grams

Red onion

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sauce

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Ginger garlic paste

20 Grams

Hoisin sauce 3*9*10*

40 Grams

Soy sauce 9*10*11*

20 ML

Honey

15 Grams

Rice vinegar

15 ML

Chilli flakes

2 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *3 Sesame Seeds, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1948 / 466
Fats (g)	5.6
of which saturated (g)	2.4
Carbohydrates (g)	50
of which sugars (g)	24
Fibers (g)	10.4
Proteins (g)	56.4
Salt (g)	7.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep veg

Separate the broccoli into small florets.
Chop then into bite-sized pieces.
Peel and finely slice the red onion.
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.

2 Make sauce

Boil the measured water and dissolve the 0.5 chicken stock cube in it.
Add the ginger garlic paste, hoisin sauce, soy sauce, honey, rice vinegar and chilli flakes (spicy!) to the chicken stock.
Mix well.
Set aside.

Tip! Sensitive to spice? Go easy on the chilli flakes.

3 Fry chicken

Chop the chicken into bite-sized strips.
Add the corn starch with a pinch of salt to a plate.
Turn the chicken strips in the corn starch until well coated.
Heat a large pan over a medium-high heat with a generous drizzle of oil.
Once hot, add the coated chicken.
Fry for 5 min or until browned and cooked through.
Transfer the chicken to a plate.
Wipe and reserve the pan.

4 Stir-fry

Return the reserved pan to a medium-high heat with a second drizzle of oil.
Add the broccoli and red onion.
Stir-fry with a pinch of salt for 2 min.
Add the sauce and chicken.
Fry for 3-4 min further or until the sauce thickens and generously coats the vegetables and chicken.
Remove from the heat.
Season with pepper to taste.