General Tso's Chicken

For a quick, crowd-pleasing twist on a takeout classic, bites of chicken, peppers, and broccoli are combined in a sweet and spicy sauce made from honey, hoisin, and sriracha.

Serves 4

Ingredients:

• 1 lb. Chicken breast, chopped

• 2 cups Jasmine rice

• 4 oz. Sweet peppers, sliced thin

• 1 head of Broccoli, cut into bite sized florets

• 2 scallions, sliced thin

• 2 cloves garlic, minced

• 2 Tbsp. Rice vinegar

• 2 tsp. Sriracha

• ¼ tsp. ground ginger

• 1 Tbsp. Honey

• 1 Tbsp. Sesame oil

• ¼ cup cornstarch

• ¼ cup Hoisin sauce

  
  

Directions:

1. In a medium pot, bring 2½ cups of water, 1 tsp. salt, and 1 Tbsp. oil to a boil. Rinse the rice under cold water until the water runs clear, then add it to the pot. Cook the rice uncovered over medium-high heat, stirring occasionally, until most of the water is absorbed. Lower the heat to low, cover, and let it simmer for about 25-30 minutes. Avoid opening the lid or stirring during this time.

2. In a bowl, combine the hoisin sauce, vinegar, ginger, honey, sesame oil, 2 Tbsp. water, and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Set aside.

3. Put the chopped chicken in a large bowl and season it with salt and pepper. Add the cornstarch and toss to coat thoroughly. In a large pan (preferably non-stick), heat 2 Tbsp. olive oil over medium-high heat. Once the oil is hot enough that a pinch of cornstarch sizzles immediately upon contact, add the coated chicken in a single layer, working in batches if needed (shake off any excess cornstarch before adding). Cook for 7-9 minutes, stirring occasionally, until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the chicken to a plate.

4. Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, about 2-3 minutes. Drain into a colander; set aside.

5. Add the peppers, scallions, and garlic to the pan with the reserved fond (if the pan appears dry, add a splash of olive oil). Season with salt and pepper. Cook over medium-high heat, stirring often, for 2-3 minutes, or until they are softened and aromatic.

6. Add the cooked chicken, sauce, and broccoli to the pan. Stir frequently for 1-2 minutes until everything is well mixed. Season with salt and pepper to taste. Serve the chicken and sauce over the cooked rice. Optionally, garnish with sliced scallions. Enjoy!