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General Tso's Chicken
with Bok Choy & Jasmine Rice
50 MIN
4 Servings
From the Test Kitchen
For many, the debut of General Tso’s chicken in the U.S. in the 1970s served as a gateway to the cooking of the Hunan province—known for seamlessly weaving together hot, sour and salty flavors. The dish’s novel addition of sweetness to the mix made it an instant success. Tonight’s sauce hits all these key notes. When tossed with crispy pieces of chicken, the result is a timeless combination of flavors and textures. Purple daikon radish (a strikingly patterned Asian variety) and bok choy complete the dish with a splash of color and refreshing crunch.
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 4 cloves Garlic
- 2 Scallions
- 1 Purple Daikon Radish
- ½ lb Baby Bok Choy
- 1½ Tbsps Sambal Oelek
- 1 Tbsp Sesame Oil
- ⅓ cup Cornstarch
- ¼ cup Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & coat the chicken:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the scallion roots; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the bok choy roots. Cut off and discard the radish ends; halve lengthwise, then thinly slice. Place the radish in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Pat the chicken dry with paper towels; chop into bite-sized pieces. Transfer to a bowl; season with salt and pepper. Add the cornstarch; toss to coat.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the sauce:
While the rice cooks, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a large bowl. Add the soy glaze, remaining sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; stir to thoroughly combine. Season with salt and pepper to taste. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, in the same pan, heat 1 tablespoon of oil on medium-high until hot. Working in batches, add the coated chicken in a single layer (shaking off any excess cornstarch before adding). Cook, turning occasionally, 7 to 9 minutes per batch, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
5
Finish the chicken:
Transfer the cooked chicken to the bowl of sauce; toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.
6
Cook the bok choy & plate your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly wilted. Add 2 tablespoons of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Divide the cooked rice, finished chicken and cooked bok choy between 4 dishes. Garnish with the green tops of the scallions and seasoned radish. Enjoy!
1
Prepare the ingredients & coat the chicken:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the scallion roots; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the bok choy roots. Cut off and discard the radish ends; halve lengthwise, then thinly slice. Place the radish in a bowl; drizzle with 2 teaspoons of olive oil and season with salt and pepper. Pat the chicken dry with paper towels; chop into bite-sized pieces. Transfer to a bowl; season with salt and pepper. Add the cornstarch; toss to coat.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the sauce:
While the rice cooks, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a large bowl. Add the soy glaze, remaining sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be; stir to thoroughly combine. Season with salt and pepper to taste. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, in the same pan, heat 1 tablespoon of oil on medium-high until hot. Working in batches, add the coated chicken in a single layer (shaking off any excess cornstarch before adding). Cook, turning occasionally, 7 to 9 minutes per batch, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
5
Finish the chicken:
Transfer the cooked chicken to the bowl of sauce; toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.
6
Cook the bok choy & plate your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly wilted. Add 2 tablespoons of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Divide the cooked rice, finished chicken and cooked bok choy between 4 dishes. Garnish with the green tops of the scallions and seasoned radish. Enjoy!
Tips from Home Chefs