Name: General tso's chicken with broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 3/4 cup water; 5 oz broccoli florets; 2 tsp cornstarch; 2 3/4 tsp low-sodium soy sauce; 1 1/2 tsp rice vinegar; 3/4 tsp honey; 2 cloves garlic, minced; 2 tsp ginger root, grated; 1/2 tsp red pepper flakes; 1 tsp canola oil; 1 green onions, sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, 1/2 cup of the water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, pat the chicken very dry. In a bowl, toss the chicken with 1 teaspoon of the soy sauce, then with the cornstarch until lightly coated. In a separate small bowl, whisk the remaining soy sauce, rice vinegar, honey, garlic, ginger, red pepper flakes, and the remaining 1/4 cup of water.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until golden brown and cooked through. Done when opaque in the center, 165°F.
While the chicken sears, place the broccoli in a microwave-safe bowl with a splash of water. Cover and microwave for 3 to 4 minutes until tender-crisp. Drain well.
Whisk the sauce once more and pour it into the skillet with the chicken. Simmer for 1 to 2 minutes, stirring constantly, until the sauce is glossy and thick. Serve the chicken over the rice with the broccoli on the side and garnish with green onions.

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Ingredients

Instructions

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