NUTRITION

SERVINGS

INGREDIENTS

36 oz Chicken breast

36 oz Firm tofu

2.25 cups Brown rice

9 cups Broccoli

3 tbsp Sesame oil

0.5 cup Tamari

3 tbsp Rice vinegar

3 tbsp Maple syrup

3 tbsp Arrowroot powder

3 tbsp Ginger

9 cloves Garlic

1.5 tbsp Red pepper flakes

5 cups Water

2 tbsp Green onions

1 tbsp Sesame seeds

PREPARATION

• 1

  Prepare the brown rice by combining the dry rice with 4.5 cups of the water in a large pot; bring to a boil, then simmer covered for 45 minutes until tender.

• 2

  Press the firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Cut the chicken breasts into 1-inch pieces, ensuring they are uniform in size for even cooking.

• 4

  In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, arrowroot powder, the remaining 0.5 cup of water, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 5

  Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until they are bright green and fork-tender.

• 6

  Heat the sesame oil in a large wok or skillet over medium-high heat.

• 7

  Add the chicken and tofu cubes to the skillet in batches, searing until the chicken is cooked through and the tofu is golden and crispy on all sides.

• 8

  Pour the prepared sauce over the chicken and tofu in the skillet, stirring constantly for 2-3 minutes until the glaze thickens and becomes glossy.

• 9

  Serve the General Tso's mixture over the cooked brown rice with a side of steamed broccoli, garnishing with sliced green onions and sesame seeds.