General Tao Chicken
with Asian Greens & Jasmine Rice
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
It takes 15 minutes to make a Chinatown takeout classic at home. Jasmine rice is pre-cooked for quick convenience. Chicken thighs come diced and ready for a sweet soy glaze. Finally, Asian greens get some sesame seed pop. General Tao would be generally pleased!
We will send you:
- 340g Diced chicken thighs
- 340g Asian greens (yu choy or gai lan)
- 20g Cornstarch
- 30ml Rice vinegar
- 30ml Sweet soy sauce
- 227g Pre-cooked jasmine rice
- 30ml Ginger-garlic purée
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
Sodium
700 mg
Total Carb
64 g
Sugars
14 g
Protein
41 g
Fibre
5 g
Preparation
Prepare the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- Place the cornstarch on a plate.
- Toss the chicken in the cornstarch (pressing slightly to adhere).
Cook & glaze the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min., until partially cooked.
- Add the ginger-garlic purée and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the vinegar, soy sauce and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, spooning the glaze over the chicken*, 3 to 5 min., until coated and cooked through.
Cook the yu choy
- Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the yu choy and sauté, 1 to 2 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until tender; season with the remaining spices and S&P.
Warm the rice & serve
- Poke small holes in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
- Divide the rice, chicken and yu choy between your plates.
- Spoon any remaining glaze over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
