Name: General Tso's chicken with broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 2 tsp cornstarch; 1/4 tsp salt; 1/4 cup white rice; 2/3 cup water; 3.5 oz broccoli florets; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar; 1 1/2 tsp honey; 1 tsp tomato paste; 1 clove garlic, minced; 1 tsp ginger, minced; 1/2 tsp red pepper flakes; 1 green onion, sliced

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, 1/2 cup of water, and a pinch of salt. 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 half the salt until evenly coated. Let sit for 3 minutes for the coating to set. In a small jar, whisk the soy sauce, rice vinegar, honey, tomato paste, the rest of the cornstarch, and the remaining 2 1/2 tbsp of water until smooth.
Place the broccoli in a steamer basket over boiling water. Cover and steam for 5 to 6 minutes until bright green and tender-crisp.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer, ensuring pieces do not touch. Cook for 4 minutes, flip, and cook for 4 minutes more until golden brown and cooked through. Done when opaque in the center, 165°F.
Reduce the skillet heat to medium. Add the garlic, ginger, and red pepper flakes. Cook for 1 minute until fragrant. Pour in the sauce mixture and simmer, stirring constantly, for 1 to 2 minutes until the sauce is thick and glossy. Toss the chicken to coat thoroughly.
Fluff the rice with a fork. Place the rice and steamed broccoli on the plate. Top with the glazed chicken and any extra sauce from the pan. Garnish with green onions.

Nutrition

Ingredients

Instructions

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