General Tso's Chicken with Sweet Peppers & Jasmine Rice
Quick & Easy

General Tso's Chicken

with Sweet Peppers & Jasmine Rice

30 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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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 quick, crowd-pleasing variation on a takeout favorite, bites of tender chicken and crisp peppers come together in a sweet, spicy sauce made from honey, hoisin, and gochujang, a Korean chile paste. A classic trio of scallions, garlic, and ginger lends bright, aromatic flavor to the dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Coat & cook the chicken:
1 Coat & cook the chicken:

Remove the honey from the refrigerator to bring to room temperature. Pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons 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 (shaking off any excess cornstarch before adding). Cook, stirring occasionally, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the rice:
2 Cook the rice:

While the chicken cooks, 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, 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:
3 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. If necessary, peel the garlic, then roughly chop. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Cook the peppers:
4 Cook the peppers:

Add the sliced peppers and white bottoms of the scallions and chopped ginger and garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the sesame oil. Season with salt and pepper to taste. 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

Coat & cook the chicken:
1 Coat & cook the chicken:

Remove the honey from the refrigerator to bring to room temperature. Pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons 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 (shaking off any excess cornstarch before adding). Cook, stirring occasionally, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

2 Cook the rice:

While the chicken cooks, 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, 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.

Cook the rice:
Prepare the ingredients & make the sauce:
3 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. If necessary, peel the garlic, then roughly chop. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the peppers:

Add the sliced peppers and white bottoms of the scallions and chopped ginger and garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant.

Cook the peppers:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the sesame oil. Season with salt and pepper to taste. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5