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General Tso's Chicken
with Sautéed Snow Peas & Jasmine Rice
20 MIN
2 Servings
From the Test Kitchen
For tonight’s dinner, we’re adapting a Chinese takeout favorite: General Tso’s. With roots in the cuisine of Hunan, this chicken preparation is known for its delectably crispy coating and bright, spicy-sweet sauce. We’re tossing our chicken with cornstarch before pan-frying it—an easy way to achieve that restaurant-quality crust. On the side, fragrant jasmine rice and a sauté of refreshingly crunchy, sweet snow peas round out the dish.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 4 oz Snow Peas
- 4 cloves Garlic
- 2 Scallions
- 2 Tbsps Soy Glaze
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
- ½ cup Cornstarch
- ¼ cup Ketchup
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the sauce:
While the rice simmers, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the ketchup, soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine; transfer to a large bowl. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to simmer, season the chopped chicken with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the pan used to make the sauce, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding) in a single, even layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
5
Finish the chicken:
Transfer the cooked chicken to the bowl of sauce; toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.
6
Cook the snow peas & plate your dish:
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Divide the cooked rice, finished chicken and cooked snow peas between 2 dishes. Garnish with the green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the sauce:
While the rice simmers, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the ketchup, soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine; transfer to a large bowl. Rinse and wipe out the pan.
4
Cook the chicken:
While the rice continues to simmer, season the chopped chicken with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the pan used to make the sauce, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding) in a single, even layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
5
Finish the chicken:
Transfer the cooked chicken to the bowl of sauce; toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.
6
Cook the snow peas & plate your dish:
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Divide the cooked rice, finished chicken and cooked snow peas between 2 dishes. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs