General Tso Chicken Stir-fry
with Jasmine Rice
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
30 min
This sweet and spicy stir-fry is a staple in many Chinese restaurants in North America.
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Ingredients
Number of People:
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Chicken
Chicken breast
400 Grams
Corn starch
15 Grams
Stir-fry
Broccoli
300 Grams
Shallots
1 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sauce
Water
100 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
Garlic cloves
2 Piece
Ginger
30 Grams
Soy sauce
9*
20 ML
Hoisin sauce
3*9*10*
40 Grams
Honey
15 Grams
Rice vinegar
15 ML
Chilli flakes
2 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *3 Sesame Seeds, *10 Wheat
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) | 2961 / 708 |
| Fats (g) | 5.1 |
| of which saturated (g) | 1.9 |
| Carbohydrates (g) | 116 |
| of which sugars (g) | 20.1 |
| Fibers (g) | 8.1 |
| Proteins (g) | 60.5 |
| Salt (g) | 4.7 |
*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 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, chop broccoli into small florets. Peel and slice the shallots.
3 Mix sauce
Boil the measured water and dissolve the 0.5/1/1 chicken stock cube in it. Peel and grate the garlic and ginger. In a bowl or jug, combine the garlic, ginger, hoisin sauce, soy sauce, honey, rice vinegar, chilli flakes (spicy!), pepper and chicken stock. Set aside.
4 Fry chicken
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 chicken. Cook for 2-3 min further until the sauce has thickened to your liking.
6 Serve
Serve the stir-fry over the rice and garnish with any reserved chilli flakes (spicy!).
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