Protein Swap | 20-Minute General Tao Chicken Thighs
with Asian Greens over Garlic Rice
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Cook up a Chinatown classic in just 20 minutes. The chicken is saucy in a sweet soy glaze, the jasmine rice is fragrant with garlic and ginger, and those chopped Asian greens are deliciously tender-crisp. General Tao would be generally pleased!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Ginger paste
- 340g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 20g Cornstarch
- 30ml Sweet soy sauce
- 30ml Rice vinegar
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
1220 mg
Total Carb
97 g
Sugars
14 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ⅔ of the spices.
- Place the cornstarch on a plate.
- Working one at a time, coat the chicken in the cornstarch (pressing to adhere).
Cook & glaze the chicken
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken, and remaining garlic and ginger. Cook, 1 to 2 min. per side, until partially cooked.
- Add the vinegar, soy sauce and 2 tbsp water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, spooning the glaze over the chicken*, 2 to 3 min., until coated and cooked though.
Cook the yu choy
- Meanwhile, remove the bottom inch of the yu choy stems; chop the leaves and stems.
- In a 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.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken and yu choy.
- 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.
