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General Tso's Chicken

with Bok Choy & Jasmine Rice

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    15-25 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For a quick-cooking variation on this takeout favorite, bites of tender chicken and crisp bok choy come together in a sweet, spicy sauce made from honey, hoisin, and sriracha.


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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium saucepan, combine the rice, a big pinch of salt, and 1 1/2 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. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

2 Coat & cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Coat & cook the chicken:
3 Prepare the ingredients & make the sauce:

While the chicken cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Peel and finely chop the ginger. Peel and roughly chop the garlic. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 1 tablespoon of water, and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the vegetables:

Add the chopped bok choy, chopped ginger, and chopped garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 tablespoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sauce and cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Turn off the heat and add the cooked chicken to the pan; stir to thoroughly coat. Season with salt and pepper to taste. Serve the finished chicken and vegetables with the cooked rice. Enjoy!