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General Tso’s Chicken Stir-fry
with cauliflower rice

Active: 35 Total: 35

This Chinese takeout-inspired favorite was last featured in 2020. The homemade sauce is more flavorful and balanced than the often too-sweet takeout versions.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. Cauliflower rice - (Skip if cauliflower rice was made ahead for Monday.) 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)

  2. 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)

  3. Make sauce - Combine stock, garlic, ginger, aminos, honey, vinegar, red pepper flakes, and toasted sesame oil. (Can be done up to 5 days ahead)

  4. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)

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Make

  1. 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.)

  2. Add chicken to vegetables and saute until chicken is nearly cooked through, 4 to 5 minutes more.

  3. 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.

  4. Whisk together arrowroot powder and water. Pour into sauce, stirring to combine.

  5. When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and chicken.

  6. If cauliflower rice was made ahead, reheat in the microwave.

  7. Serve General Tso’s chicken and vegetables over cauliflower rice. Enjoy!


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