CHOPPED KITCHEN

General Tso's Chicken

with Bok Choy & Jasmine Rice

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Servings 8-10

In this quick-cooking spin on a takeout favorite, hoisin sauce, honey, sriracha, and sesame oil lend our chicken the sweet, spicy, and nutty flavors General Tsoʼs is known for. A light dusting of cornstarch on the chicken just before it hits the pan creates a delicately crispy exterior (and helps it soak up the irresistible sauce later).

Ingredients
  • 10 oz Chopped Chicken Breast
  • 1 head Baby Bok Choy
  • 3⁄4 cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Tbsp Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 1 tsp Sriracha
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 1⁄4 cup Cornstarch
  • 2 Tbsps Hoisin Sauce
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    1

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    Remove the honey from the refrigerator to bring to room temperature. In a medium saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

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    2 Coat & cook the chicken:

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    While the rice cooks, pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place

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    3 Prepare the ingredients & make the sauce: