Name: General Tso's chicken stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1 1/2 tsp cornstarch; 1/4 cup long-grain white rice; 1/2 cup water; 5 oz broccoli, cut into small florets; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 3/4 tsp honey; 1 tsp tomato paste; 1 clove garlic, minced; 2 tsp ginger, grated; 1/2 tsp red pepper flakes; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, salt, and two-thirds of the water. Bring to a boil, then reduce heat to very low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, toss the chicken with half the cornstarch and a pinch of salt. In a small bowl, whisk the remaining water, soy sauce, rice vinegar, honey, tomato paste, garlic, ginger, red pepper flakes, and the rest of the cornstarch until smooth.
Place the broccoli in a skillet with a splash of water. Cover and cook over medium heat until tender and bright green, about 4 minutes. Remove broccoli and wipe the skillet dry.
Heat the oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer and leave untouched for 3 minutes. Turn and cook until the other side is golden and the center is no longer pink, about 2 to 3 minutes more. Done when 165°F.
Give the sauce a final whisk and pour it into the skillet. Simmer, stirring constantly, until glossy and thickened, about 1 to 2 minutes. Return the broccoli to the pan to coat. Serve over the rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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