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General Tso's Chicken

with Bok Choy & Jasmine Rice

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For a quick-cooking variation on this takeout favorite, tender chicken and crisp bok choy come together in a sweet, spicy sauce made from honey, hoisin, sambal oelek, and more. A light dusting of cornstarch on the chicken just before it hits the pan creates a delicately crispy exterior (and helps it soak up the irresistible sauce).

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instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Coat & cook the chicken:
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. Once the oil is hot enough that a pinch of the cornstarch sizzles immediately when added, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 5 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Prepare the ingredients & make the sauce:
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 sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the bok choy & add the sauce:
4 Cook the bok choy & add the sauce:

Add the chopped bok choy, ginger, and garlic to the pan of reserved fond (if the pan seems dry, add 1 tablespoon of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the sauce and cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken to the pan of cooked bok choy and sauce; stir to thoroughly combine. Season with salt and pepper to taste. Serve the finished chicken and bok choy with the cooked rice. Enjoy!

Tips from Home Chefs

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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.

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

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. Once the oil is hot enough that a pinch of the cornstarch sizzles immediately when added, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 5 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the chicken:
Prepare the ingredients & make the sauce:
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 sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the bok choy & add the sauce:

Add the chopped bok choy, ginger, and garlic to the pan of reserved fond (if the pan seems dry, add 1 tablespoon of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the sauce and cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat.

Cook the bok choy & add the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken to the pan of cooked bok choy and sauce; stir to thoroughly combine. Season with salt and pepper to taste. Serve the finished chicken and bok choy with the cooked rice. Enjoy!