General Tso’s Chicken with Rice & Bok Choy

General Tso’s Chicken

with Rice & Bok Choy

25 MIN
4 Servings
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From the Test Kitchen

For a quick, crowd-pleasing variation on a takeout favorite, bites of tender chicken and crisp bok choy come together in a sweet and spicy sauce made from honey, hoisin, and gochujang, a classic Korean chile paste.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
General Tso’s Chicken with Rice & Bok Choy
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 1 Tbsp Rice Vinegar
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • ¼ cup Cornstarch
  • ¼ cup Hoisin Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 15 oz Baby Bok Choy
  • 4 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 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.

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 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, working in batches if necessary, 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:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. 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, bok choy, and sauce over the cooked rice. Enjoy! 

Tips from Home Chefs

General Tso’s Chicken

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 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 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:
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 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, working in batches if necessary, 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:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. 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, bok choy, and sauce over the cooked rice. Enjoy! 

Finish & serve your dish:
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