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General Tso’s Chicken
with Bok Choy & Jasmine Rice
20 MIN
4 Servings
From the Test Kitchen
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. 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 later).
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NutritionPER SERVING
-
Calories540 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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 the leaves and stems. 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.
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 toss 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 softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Serve the finished chicken, bok choy, and sauce over the cooked rice. Enjoy!
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 the leaves and stems. 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.
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 toss 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 softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Serve the finished chicken, bok choy, and sauce over the cooked rice. Enjoy!
Tips from Home Chefs