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General Tso's Chicken
over Ramen Noodles & Broccoli
25 MIN
4 Servings
From the Test Kitchen
For a crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken and crisp peppers come together in a sweet, spicy sauce made from honey, hoisin, and gochujang (a Korean chile paste). It's all served over a bed of ramen noodles and broccoli dressed with savory sesame oil.
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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18 oz Chopped Chicken Breast
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½ lb Broccoli
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1 lb Fresh Ramen Noodles (Previously Frozen)
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2 Tbsps Rice Vinegar
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1 Tbsp Gochujang
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2 Tbsps Honey
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1 tsp Black & White Sesame Seeds
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1 Tbsp Sesame Oil
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¼ cup Cornstarch
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¼ cup Hoisin Sauce
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⅓ cup Asian-Style Sautéed Aromatics
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2 Red, Yellow, Or Orange Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the hoisin, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
2
Cook the chicken
Pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the peppers & sauce
To the pan of reserved fond, add the sautéed aromatics and sliced peppers; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Turn off the heat.
4
Cook the noodles & broccoli
Meanwhile, add the broccoli florets and noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the sesame oil and season with salt and pepper; stir to coat.
5
Finish & serve your dish
To the pan of cooked peppers and sauce, add the cooked chicken. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the finished noodles and broccoli. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the hoisin, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
2
Cook the chicken
Pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the peppers & sauce
To the pan of reserved fond, add the sautéed aromatics and sliced peppers; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Turn off the heat.
4
Cook the noodles & broccoli
Meanwhile, add the broccoli florets and noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the sesame oil and season with salt and pepper; stir to coat.
5
Finish & serve your dish
To the pan of cooked peppers and sauce, add the cooked chicken. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the finished noodles and broccoli. Garnish with the sesame seeds. Enjoy!
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