Name: General tso's chicken stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tbsp cornstarch; 1/4 cup long-grain white rice; 2/3 cup water; 3.5 oz broccoli florets, cut into small bite-sized pieces; 1 tsp canola 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 fresh ginger, grated; 1/2 tsp red pepper flakes; 1 green onion, thinly sliced; 1/4 tsp salt; 2 tbsp water

Instructions

Prep 20 min · Cook 0 min

In a small pot, combine the rice, the larger portion of water, and salt. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes. Done when water is absorbed and rice is tender.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, tomato paste, the smaller portion of water, and half the cornstarch until the cornstarch is fully dissolved. Toss the chicken pieces in a separate bowl with the remaining cornstarch until evenly coated.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook, turning the pieces every 2 minutes, until golden brown and cooked through, about 5 to 6 minutes total. Remove chicken from the pan. Done when white throughout with no pink, 165°F.
Add the remaining oil to the same skillet. Add the broccoli and 1 tablespoon of water, cover, and steam for 2 minutes. Uncover and add the garlic, ginger, and red pepper flakes, stirring for 30 seconds until fragrant. Done when broccoli is bright green and tender-crisp.
Return the chicken to the skillet. Give the sauce a final whisk and pour it over the mixture. Toss constantly for 1 to 2 minutes until the sauce becomes thick and glossy. Serve the chicken and broccoli over the cooked rice and garnish with green onions. Done when sauce is thick and coats the chicken.

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Ingredients

Instructions

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