General Tso’s Chicken

with Jasmine Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
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For a quick-cooking variation on this takeout favorite, tender chicken and crisp yu choy come together in a sweet, spicy sauce made from honey, hoisin, sambal oelek, and more.

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fresh
ingredients
General Tso’s Chicken with Jasmine Rice
Title
  • ¾ lb Chicken Tenders
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 6 oz Yu Choy
  • 1 Tbsp Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • ¼ cup Cornstarch
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Roughly chop the yu choy. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 1 tablespoon of water, and as much of the sambal oelek 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 and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook 3 to 5 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the yu choy & sauce:
4 Cook the yu choy & sauce:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared yu choy mixture; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. 

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

Add the cooked chicken to the pan of cooked yu choy and sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and yu choy over the cooked rice. Enjoy! 

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Roughly chop the yu choy. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 1 tablespoon of water, and as much of the sambal oelek 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 and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook 3 to 5 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the yu choy & sauce:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared yu choy mixture; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. 

Cook the yu choy & sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken to the pan of cooked yu choy and sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and yu choy over the cooked rice. Enjoy!