General Tso's Chicken with Bok Choy & Jasmine Rice
Customer Favorite

General Tso's Chicken

with Bok Choy & Jasmine Rice

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

We’re making one of your takeout favorites even easier by cooking chicken in our flavorful sautéed aromatics (which include a fragrant combo of garlic, ginger, and scallions), then finishing it all with our take on the dish’s classic, tangy-sweet sauce.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
General Tso's Chicken with Bok Choy & Jasmine Rice
Title
time-saving
tips & techniques
Jasmine Rice
Baby Bok Choy
Cornstarch
Hoisin Sauce
Rice Vinegar
Honey
How To: Hold a Chef's Knife
Sesame Oil
Sambal Oelek
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. 

Prepare the bok choy & make the sauce:
2 Prepare the bok choy & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer. 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.

Finish & serve your dish:
4 Finish & serve your dish:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Serve the finished chicken and bok choy over the cooked rice. Enjoy! 

Tips from Home Chefs

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General Tso's Chicken

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. 

2 Prepare the bok choy & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the bok choy & make the sauce:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer. 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.

4 Finish & serve your dish:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Serve the finished chicken and bok choy over the cooked rice. Enjoy! 

Finish & serve your dish:
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