General Tso’s Chicken Stir-frywith farro
We've made a few small changes to this Chinese take-out-inspired favorite since it was featured in 2019, including increasing its sweet and savory sauce.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.
- Broccoli - 12 oz, chopped
- Bell peppers, red - 1, diced
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Cornstarch - 1 Tbsp
- Water - 2 Tbsp
- Garlic - 3 cloves, chopped
- Ginger (opt) - 2 tsp, grated
- Stock, any type - 1 cup
- Soy sauce, low-sodium - 1/4 cup
- Hoisin sauce - 3 Tbsp
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Red pepper flakes - 1 tsp (more or less, to taste)
- Oil, toasted sesame - 1 tsp
- Farro, semi-pearled / husked and uncooked - 3/4 cup
- Farro - (Skip if made ahead for Monday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers / Garlic / Ginger - Prep as directed. Combine broccoli and bell peppers in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
- Make sauce - Combine stock, garlic, ginger, soy sauce, Hoisin sauce, sugar, vinegar, red pepper flakes, and toasted sesame oil. (Can be done up to 5 days ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)
- Heat a wok or skillet with cooking oil over medium heat. Add broccoli and bell peppers and saute until broccoli is starting to soften, 3 to 4 minutes. (If you would like the broccoli very tender, you can add a splash of water and cover the pan with a lid. This steaming step will help broccoli to cook all the way through.)
- Add chicken to vegetables and saute until chicken is nearly cooked through, 4 to 5 minutes more.
- Move chicken and vegetables to the sides of the pan. Give sauce a stir and pour it into the center of the pan. Bring to a simmer.
- Whisk together cornstarch and water. Pour into sauce, stirring to combine.
- When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and chicken.
- If farro was made ahead, reheat in the microwave.
- Serve General Tso’s chicken and vegetables over farro. Enjoy!
Good, but my sauce was more liquidy. I added a little more corn starch, but maybe shouldn't have used as much stalk as the recipe called for?0 Helpful
SO GOOD! Pretty quick to make and better than take out!0 Helpful
Picky child approved!0 Helpful
I looooved this recipe! The flavor of the sauce was fantastic, I like things extra sauced and I was able to easily double the recipe. I would definitely make this again.0 Helpful
One of the rare occasions where there's too much sauce. If we make this again I would increase the farro by 1/4 cup and reduce the stock for the sauce by 1/2 cup. Flavors were very good.0 Helpful
This made much more sauce than I expected (though I did make less veggies than written). The kids gobbled this one up.0 Helpful