Name: General tso's chicken stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 2 tsp cornstarch; 1 tsp canola oil; 5 oz broccoli, cut into florets; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp low-sodium soy sauce; 1 1/2 tsp rice vinegar; 1 1/2 tsp honey; 1/2 tsp red pepper flakes; 2 tbsp water; 1 green onion, sliced

Instructions

Prep 20 min · Cook 15 min

Combine the rice, water, and half the salt in a small saucepan. 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.
While the rice cooks, toss the chicken pieces in a bowl with half the cornstarch and the remaining salt until evenly coated.
In a small jar or bowl, whisk together the remaining cornstarch, soy sauce, rice vinegar, honey, red pepper flakes, and the second portion of water until smooth.
In a 12-inch skillet, bring a splash of water to a simmer. Add the broccoli, cover, and steam for 5 minutes until tender-crisp. Remove broccoli from the pan and wipe the skillet dry.
Heat the canola oil in the skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook undisturbed for 4 minutes. Flip the pieces and cook for 3 minutes more until golden brown and cooked through. Done when opaque in the center, 165°F.
Reduce heat to medium. Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Pour in the sauce mixture and cook for 2 minutes, stirring constantly, until the sauce bubbles and thickens to a glaze. Toss in the steamed broccoli and green onions to coat.
Fluff the rice with a fork and place on the plate. Top with the glazed chicken and broccoli mixture.

Nutrition

Ingredients

Instructions

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