Name: General tso's chicken stir-fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 2 tsp cornstarch; 1 tsp canola oil; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 1 1/2 tsp honey; 1/2 tsp red pepper flakes; 1 green onions, thinly sliced

Instructions

Prep 25 min · Cook 10 min

In a small pot, combine the rice and part of the 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.
In a mixing bowl, whisk together the cornstarch, soy sauce, rice vinegar, honey, red pepper flakes, and the remaining 3 tablespoons of water. Set the sauce aside.
Toss the chicken pieces with the cornstarch until evenly coated. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4 minutes to form a crust. Flip and cook for 3 minutes more. Done when opaque in the center, 165°F.
Remove the chicken from the skillet. Add the broccoli and 2 tablespoons of water to the pan. Cover and steam for 3 minutes until bright green and just tender when pierced. Uncover and cook for 1 minute to let any leftover water evaporate.
Stir the garlic and ginger into the broccoli and cook for 1 minute. Give the sauce a quick re-whisk and pour it into the skillet along with the chicken. Cook, stirring constantly, for 2 minutes until the sauce is glossy and thick enough to coat a spoon.
Fluff the rice and place it on a plate. Top with the chicken and broccoli stir-fry and garnish with green onions.

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Ingredients

Instructions

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