General Tso’s Chicken with Rice & Shishito Peppers

General Tso’s Chicken

with Rice & Shishito Peppers

25 MIN
2 Servings
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From the Test Kitchen

In this spin on a Chinese-American takeout favorite, bites of tender chicken and crisp peppers come together in a sauce of honey, hoisin, gochujang, and sesame oil, lending the sweet, spicy, and nutty flavors for which General Tso’s is known.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
General Tso’s Chicken with Rice & Shishito Peppers
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 2 tsps Gochujang
  • ¼ cup Cornstarch
  • ¼ cup Hoisin Sauce
  • 2 tsps Honey
  • 1 Piece Ginger
  • 3 oz Shishito Peppers
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 1 cup 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. Cover to keep warm.

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

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. 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.

Coat & cook the chicken
3 Coat & cook the chicken

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 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 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.

Finish & serve your dish
4 Finish & serve your dish

To the pan, add the pepper pieces, sliced white bottoms of the scallions, chopped ginger, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. 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 1 cup 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. Cover to keep warm.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. 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
Coat & cook the chicken
3 Coat & cook the chicken

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 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 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.

4 Finish & serve your dish

To the pan, add the pepper pieces, sliced white bottoms of the scallions, chopped ginger, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish
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