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General Tso’s Chicken
with broccoli / cauliflower rice

Active: 35 min Total: 35 min
The sauce for this version of the popular Chinese take-out dish has more depth (thanks to garlic and ginger) and is less sweet than most restaurant versions, but hits the same sweet and savory notes.
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.


Cauliflower Rice (for 2 nights):
  • Cauliflower, small - 24 oz , florets
  • Butter - 1 1/2 Tbsp
General Tso’s Chicken:
  • Broccoli florets - 10 oz
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Arrowroot powder - 1 tsp
  • Bragg's / coconut aminos - 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


  1. Broccoli / Garlic / Ginger - Prep as directed. Store broccoli in one container. Combine garlic and ginger. (Can be done up to 5 days ahead)
  2. Make sauce - Combine garlic, ginger, arrowroot powder, aminos, vinegar, stock, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Cauliflower rice - This makes enough for two nights. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
  4. Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
  5. 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)

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  1. 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.
  2. 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.
  3. Cook, covered until broccoli is tender and chicken is cooked through, 8 to 10 minutes.
  4. If cauliflower rice was made ahead, reheat (remember to reserve half for Thursday).
  5. Serve chicken and broccoli over cauliflower rice with green parts of green onions on top. Enjoy!



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