General Tso Chicken
with Jasmine Rice
Instructions
1 Boil rice
Rinse the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to boil over a high heat. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.
2 Prep vegetables
Meanwhile, rinse the broccoli and separate it to small florets. Peel and slice the shallots.
3 Mix sauce
Boil the measured water and dissolve the chicken stock cube in it. Peel and grate the garlic and ginger. In a bowl, combine the garlic, ginger, hoisin sauce, soy sauce, honey, rice vinegar, chilli flakes (spicy!), pepper and chicken stock. Set aside.
4 Coat and fry
Chop the chicken into thin strips. Add the corn starch 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 vegetable oil. Once hot, add the coated chicken. Fry for 5 min or until browned and cooked through. Transfer the chicken to a plate.
5 Stir-fry
Return the pan to a medium-high heat with a second drizzle of oil. Add the broccoli and shallots and stir-fry with a pinch of salt for 2 min. Add the sauce and the fried chicken. Cook for 2-3 min further until the sauce has thickened to your liking.
6 Serve
Serve the stir-fry over the cooked rice and garnish with any reserved chilli flakes (spicy!).
Tips for fussy eaters
Separate some of the chicken and broccoli and prepare a mild stir-fry for them.
Pro tip
Reserve half of the chilli flakes for garnish!
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
Cooking Time: 30 min
Cals 628 · Prot 54 · Carbs 91 · Fat 7
Ingredients
Rice
Chicken
For stir-fry
Sauce
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
Cooking Time: 30 min
Cals 628 · Prot 54 · Carbs 91 · Fat 7
Instructions
1 Boil rice
Rinse the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to boil over a high heat. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.
2 Prep vegetables
Meanwhile, rinse the broccoli and separate it to small florets. Peel and slice the shallots.
3 Mix sauce
Boil the measured water and dissolve the chicken stock cube in it. Peel and grate the garlic and ginger. In a bowl, combine the garlic, ginger, hoisin sauce, soy sauce, honey, rice vinegar, chilli flakes (spicy!), pepper and chicken stock. Set aside.
4 Coat and fry
Chop the chicken into thin strips. Add the corn starch 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 vegetable oil. Once hot, add the coated chicken. Fry for 5 min or until browned and cooked through. Transfer the chicken to a plate.
5 Stir-fry
Return the pan to a medium-high heat with a second drizzle of oil. Add the broccoli and shallots and stir-fry with a pinch of salt for 2 min. Add the sauce and the fried chicken. Cook for 2-3 min further until the sauce has thickened to your liking.
6 Serve
Serve the stir-fry over the cooked rice and garnish with any reserved chilli flakes (spicy!).
Tips for fussy eaters
Separate some of the chicken and broccoli and prepare a mild stir-fry for them.
Pro tip
Reserve half of the chilli flakes for garnish!
Ingredients
Rice
Chicken
For stir-fry
Sauce
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