Protein Upgrade | General Tao ORGANIC Chicken Breasts
with Ginger-Garlic Rice & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Bringing a Chinatown classic home is as easy as one, two, three. First, jasmine rice is boosted with garlic and ginger. Second, chicken breasts—certified organic, so they’re better for you and the environment—are coated in cornstarch before receiving a sweet soy glaze. And finally, Asian greens get a sesame seed pop as they sauté to tender-crisp.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 15ml Ginger paste
- 340g Asian greens (yu choy or gai lan)
- 30ml Rice vinegar
- 30ml Sweet soy sauce
- 20g Cornstarch
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
1180 mg
Total Carb
100 g
Sugars
15 g
Protein
38 g
Fibre
5 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 and S&P.
- 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 large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Add the remaining garlic and ginger. 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*, 4 to 6 min., until coated and cooked though.
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.
Plate your dish
- Divide the rice, chicken and yu choy between your plates.
- Spoon any remaining glaze over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
