Name: General Tso's chicken with broccoli
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces and patted dry; 1 tbsp cornstarch; 1/4 tsp salt; 1 tsp avocado oil; 5 oz broccoli florets; 1/4 cup jasmine rice; 1/3 cup water; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 1/2 tsp honey; 1 tsp tomato paste; 1 clove garlic, minced; 2 tsp fresh ginger, grated; 1/4 tsp red pepper flakes; 2 tbsp water; 1 green onion, sliced

Instructions

Prep 25 min · Cook 5 min

In a small saucepan, combine the rice and the larger portion of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Place the broccoli in a 12-inch nonstick skillet with two tablespoons of water. Cover and cook over medium heat until tender-crisp and bright green, about 4 minutes. Transfer broccoli to a plate and wipe the skillet dry.
In a small bowl, whisk the soy sauce, rice vinegar, honey, tomato paste, red pepper flakes, the remaining small portion of water, and a pinch of the cornstarch. In a separate bowl, toss the chicken pieces with the rest of the cornstarch and salt.
Heat the oil in the skillet over medium-high heat. Add the chicken in a single layer. Do not move the pieces for 2 minutes to allow a crust to form, then continue cooking and turning until golden brown on all sides. Done when chicken is firm and golden, 165°F.
Push the chicken to one side of the skillet. Add the garlic and ginger to the empty space and stir for 30 seconds until fragrant.
Pour the sauce mixture into the skillet. Stir constantly for 1 minute until the sauce is glossy and coats a spoon. Toss the chicken and steamed broccoli in the sauce to coat. Serve over the jasmine rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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