General Tso Chicken Stir-fry
with Jasmine Rice
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
Cals 702 · Prot 60 · Carbs 112 · Fat 6
Family Friendly
30 min
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
Cals 702 · Prot 60 · Carbs 112 · Fat 6
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Corn starch
15 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Stir-fry
Broccoli
300 Grams
Shallots
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) | 2937 / 702 |
| Fats (g) | 5.9 |
| of which saturated (g) | 2.3 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 20.8 |
| Fibers (g) | 8.1 |
| Proteins (g) | 60 |
| Salt (g) | 7 |
*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 Boil rice
- Rinse the rice.
- Add the rice, measured water and a pinch of salt to a pan with a lid.
- Bring to boil over a high heat.
- Reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Remove the pan from heat.
- Keep covered until serving.
2 Prep vegetables
- Meanwhile, separate the broccoli into small florets and chop them into bite-sized pieces.
- Peel and finely slice the shallots.
3 Mix 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 and set aside.
Tip! Sensitive to spice? Go easy on the chilli flakes.
4 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.
5 Stir-fry
- Return the reserved pan to a medium-high heat with a second drizzle of oil.
- Add the broccoli and shallots.
- 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 and season with pepper to taste.
6 Serve
- Serve the General Tso Chicken Stir-fry with Jasmine Rice.
- Drizzle any leftover sauce from the pan over the chicken.
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