General Tso Chicken

with Jasmine Rice

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Instructions

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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.

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2 Prep vegetables

Meanwhile, rinse the broccoli and separate it to small florets. Peel and slice the shallots.

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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.

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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.

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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.

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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

Number of people

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Chicken

Chicken breast 400 Grams
Corn starch 15 Grams

For stir-fry

Broccoli 300 Grams
Shallots 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Sauce

Water 100 ML
Chicken stock cube 0.5 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Soy sauce 20 ML
Hoisin sauce 40 Grams
Honey 20 Grams
Rice vinegar 15 ML
Chilli flakes 2 Grams
Black pepper 0.5 Tsp

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

photo

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.

photo

2 Prep vegetables

Meanwhile, rinse the broccoli and separate it to small florets. Peel and slice the shallots.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Chicken

Chicken breast 400 Grams
Corn starch 15 Grams

For stir-fry

Broccoli 300 Grams
Shallots 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Sauce

Water 100 ML
Chicken stock cube 0.5 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Soy sauce 20 ML
Hoisin sauce 40 Grams
Honey 20 Grams
Rice vinegar 15 ML
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
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