General Tso’s Chicken with Jasmine Rice
Customer Favorite

General Tso’s Chicken

with Jasmine Rice

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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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. It’s all served over a bed of jasmine rice—perfect for catching every saucy bite.

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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.

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 stems and leaves. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 1 tablespoon of warm 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 bowl and season with salt and pepper. Add the cornstarch; toss to 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 chopped yu choy and aromatics; season with salt and pepper. Cook, 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 stems and leaves. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, 1 tablespoon of warm 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 bowl and season with salt and pepper. Add the cornstarch; toss to 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 chopped yu choy and aromatics; season with salt and pepper. Cook, 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!