General Tso’s Chicken with Rice & Bok Choy

General Tso’s Chicken

with Rice & Bok Choy

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For a crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken, bok choy, and crisp peppers come together in a sweet, spicy sauce made from honey, hoisin, and gochujang (a Korean chile paste). It's all served over a bed of fluffy rice.
13 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
General Tso’s Chicken with Rice & Bok Choy
Title
  • 18 oz Chopped Chicken Breast
  • 1 cup Long Grain White Rice
  • 15 oz Baby Bok Choy
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 Tbsp Rice Vinegar
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • ¼ cup Cornstarch
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Honey
  • ⅓ cup Asian-Style Sautéed Aromatics
time-saving
tips & techniques
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, 13 to 15 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.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Transfer to a plate and wipe out the pan. 

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat the sautéed aromatics and 1 tablespoon of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until lightly browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is coated and cooked through. Turn off the heat and stir in the cooked vegetables. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce over the cooked rice. Enjoy! 

Tips from Home Chefs

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, 13 to 15 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 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Transfer to a plate and wipe out the pan. 

4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat the sautéed aromatics and 1 tablespoon of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until lightly browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is coated and cooked through. Turn off the heat and stir in the cooked vegetables. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce over the cooked rice. Enjoy! 

Cook the chicken & serve your dish
Browse Steps
1 of 4