General Tso’s Chicken
with broccoli / rice
Smarts: The amount of red pepper flakes will deliver a moderately spicy dish, but feel free to scale back or increase the spice as you prefer. In early tests we added 1/2 tsp / 2 g of orange zest (for 4 servings) to the sauce, so feel free to add that in for a bit of fresh, orange flavor.
- Rice, uncooked white or brown - 1 1/2 cups
- Broccoli florets - 10 oz
- Garlic - 2 cloves, chopped
- Ginger - 1 tsp, grated
- Cornstarch - 1 Tbsp + 2 Tbsp
- Brown sugar - 2 Tbsp
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Stock, any type - 1/2 cup
- Oil, toasted sesame - 1 tsp
- Red pepper flakes - 1 tsp, use less if you prefer less spice
- Green onions - 2 stalks, chopped, green and white parts separate
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Oil, cooking - 3 Tbsp
- Rice - This makes enough for two nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Broccoli / Garlic / Ginger - Prep as directed. Store broccoli in one container. Combine garlic and ginger. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, ginger, first portion of cornstarch, sugar, soy sauce, vinegar, stock, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
- Chicken - Slice chicken into cubes. Season with some salt and black pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Toss chicken with second portion of cornstarch.
- Heat a Dutch oven with oil over medium-high heat. Add chicken and sear on all sides until golden brown (chicken won't be cooked through), ~3 minutes total.
- Move chicken to sides of the pan. Add broccoli and white parts of green onions to the middle of the pan. Give sauce a stir and pour over top. Cover with a lid and reduce heat to low-medium.
- Cook, covered until broccoli is tender and chicken is cooked through, 8 to 10 minutes.
- If rice was made ahead, reheat (remember to reserve half for Thursday).
- Serve chicken and broccoli over rice with green parts of green onions on top. Enjoy!
Really good! I let the chicken and sauce simmer 10 minutes without a lid and it thickened nicely. I also served the broccoli on the side instead of mixing it in.0 Helpful
Super fast and easy. Tastes ok, but wasn't my favorite.0 Helpful
This was really tasty, and even my picky daughter ate the broccoli. I did make a few cooking adjustments: I used sesame oil to cook the chicken, and did it directly in a frying pan and not in a dutch oven. The trick to making it crispy is to make sure the oil is really hot before you drop the chicken in. I used 1/4 tsp of red pepper flakes, and that was plenty of kick, and added two more garlic cloves (because, why not?). Let everything simmer for 8 minutes together, removed the lid and simmered an additional three minutes to reduce the sauce even more. There wasn't a single piece of broccoli left over!0 Helpful
My 3-year-old called this dish, “yummy chicken.” Win! Super easy and delicious. We did add the red pepper flakes in as a garnish, so it wouldn’t be too spicy for the kids.0 Helpful
Flavor was good but coating didn’t cook very well. I added extra red pepper flakes.0 Helpful
This was actually super disappointing. It didn't taste anything like the restaurant version. It actually didn't taste like much of anything at all. We were really excited to make this and it was just kind of a let-down.0 Helpful