General Tso’s Chicken

with Bok Choy & Jasmine Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories Group 22 Created with Sketch.
    Nutrition Label
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In this quick-cooking spin on a takeout favorite, hoisin sauce, honey, sambal oelek, and sesame oil lend our chicken the sweet, spicy, and nutty flavors for which General Tso’s is known.

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ingredients
General Tso’s Chicken with Bok Choy &  Jasmine Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 15 oz Baby Bok Choy
  • ¼ cup Cornstarch
  • ½ cup Asian-Style Sautéed Aromatics
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Apple Cider Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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, then roughly chop. In a bowl, whisk together 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. Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Serve the finished chicken, bok choy, and sauce over the cooked rice. Enjoy!

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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 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, then roughly chop. In a bowl, whisk together 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. Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Serve the finished chicken, bok choy, and sauce over the cooked rice. Enjoy!

Finish & serve your dish: