General Tso’s Chicken

with Gai Lan & Jasmine Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories

In this quick-cooking spin on a takeout favorite, hoisin sauce, honey, sriracha, 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 Gai Lan & Jasmine Rice
Title
  • 1½ lbs Chicken Tenders
  • 1 cup Jasmine Rice
  • 12 oz Gai Lan
  • ¼ cup Cornstarch
  • ½ cup Asian-Style Sautéed Aromatics
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
tried-and-true
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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 gai lan & make the sauce:
2 Prepare the gai lan & make the sauce:

Meanwhile, wash and dry the gai lan; cut off and discard the bottom 1/2 inch of the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate. In a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 2 tablespoons of warm water, 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:

Pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken (shaking off any excess cornstarch before adding). Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

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

To the pan of reserved fond, add the sliced gai lan stems and sautéed aromatics; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped gai lan leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Add the cooked chicken; cook, stirring constantly, 1 to 2 minutes, or until coated and combined. Serve the finished chicken 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 gai lan & make the sauce:

Meanwhile, wash and dry the gai lan; cut off and discard the bottom 1/2 inch of the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate. In a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the gai lan & make the sauce:
Coat & cook the chicken:
3 Coat & cook the chicken:

Pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken (shaking off any excess cornstarch before adding). Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

4 Finish & serve your dish:

To the pan of reserved fond, add the sliced gai lan stems and sautéed aromatics; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped gai lan leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Add the cooked chicken; cook, stirring constantly, 1 to 2 minutes, or until coated and combined. Serve the finished chicken and sauce over the cooked rice. Enjoy!

Finish & serve your dish: