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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • 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