General Tso’s Chicken

with Rice & Bok Choy

25 MIN

4 Servings

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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.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!