General Tso’s Chicken Stir-fry
with cauliflower rice
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.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.
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Proteins
Cuisines
Ingredients
General Tso’s Chicken Stir-fry:
- Broccoli - 12 oz , chopped
- Bell peppers, red - 1 , diced
- Chicken breasts, boneless and skinless - 1 1/2 lbs , cubed
- Oil, cooking - 1 Tbsp
- Arrowroot powder - 1 tsp
- Water - 2 Tbsp
General Tso’s Sauce:
- Garlic - 3 cloves , chopped
- Ginger (opt) - 2 tsp , grated
- Stock, any type - 1 cup
- Bragg's / coconut aminos - 1/4 cup
- Honey - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Red pepper flakes - 1 tsp (more or less, to taste)
- Oil, toasted sesame - 1 tsp
Cauliflower Rice:
- Cauliflower florets - 1 lb
- Butter - 1 Tbsp
Prep
- Cauliflower rice - 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 some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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, aminos, honey, 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)
Make
- 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 arrowroot powder 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 cauliflower rice was made ahead, reheat in the microwave.
- Serve General Tso’s chicken and vegetables over cauliflower rice. Enjoy!
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