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General Tso's Chicken
with Sweet Peppers & Jasmine Rice
30 MIN
4 Servings
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.
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NutritionPER SERVING
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Calories570 Cals (est.)
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instructions
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.
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.
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!
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.
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.
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!
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